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  • CHIPOTLE CAULIFLOWER STEAK

    turf bistro vegan vancouver

    The beloved Chipotle Cauli Steak – this side quickly became a fan favourite when we launched it last Fall. It boasts incredible flavour that is both warming and light, thanks to the pairing of the nutty walnut & chipotle and citrus lemon. We know you've missed having this one around since our seasonal menu switch, so here is the recipe to make it yourself! You're welcome :)

    CAULIFLOWER BASE RECIPE

    • Full head of cauliflower
    • 2 tsp course salt
    • 2 tbsp apple cider vinegar

    NUT CRUMB RECIPE

    • 1c toasted walnuts, blitzed into a course meal
    • 1c almonds, blitzed into a course meal
    • 1/2c sesame seeds
    • 1/2c toasted sunflower seeds
    • 1c maple syrup
    • 1c chili oil
    • 1c grapeseed oil
    • 3 tbsp chili powder

    INSTRUCTIONS: NUT CRUMB

    • In a bowl, mix the chilli oil, maple syrup, salt and chilli powder until well combined
    • Pour this mixture onto the nut mix and mix well until well incorporated

    CHIPOTLE CAULIFLOWER GLAZE RECIPE

    • 1 can chipotle
    • 1 tbsp minced garlic
    • 35ml rice wine vinegar
    • 1/2c maple syrup
    • 1 yellow onion, medium dice
    • 1 inch ginger, peeled & minced
    • 1 red pepper
    • 1 tbsp smoked paprika

    INSTRUCTIONS: CHIPOTLE CAULIFLOWER GLAZE

    • Saute onion and ginger until translucent, let cool
    • Add all ingredients into a blender and blitz until combined

    LEMON TAHINI RECIPE

    • 2 shallots, minced
    • 5 cloves of garlic, minced
    • 1/4c lemon juice
    • 2 lemons, zested
    • 1/2c Tahini
    • 1/4c hot water
    • 1/4c maple syrup
    • Salt and pepper to taste

      INSTRUCTIONS: LEMON TAHINI

      • Start with sautéing the shallots until translucent, then add the garlic and cook until lightly brown. Let the shallots and garlic cool
      • Once cooled, combine the rest of the ingredients with the shallots and garlic in a Vitamix. Blitz until smooth

      INSTRUCTIONS: PUTTING IT ALL TOGETHER

      • To start, trim the leaves off and the core of a full head large cauliflower then blanch
      • To blanch, place the cauliflower in a large pot. Fill the pot with just enough water to cover the cauliflower. Add 2 tsp of coarse salt and 2 tbsp of apple cider vinegar in the pot of water
      • Bring the water to a boil then turn off the heat. Let the cauliflower sit in the boiled water for 10 mins then drain it off and set it aside to take the steam off. Place the cauliflower in the fridge to cool
      • Meanwhile, start to prepare the chipotle glaze and walnut paste. Once the cauliflower is cooled, cut it in 8 wedges. If your cauliflower is smaller then cut it into 4 or 6 wedges only
      • Baste the cauliflower wedges in chipotle glaze
      • In a hot pan, sear both sides of the cauliflower wedges until you get some browning
      • Finish the cooking in the oven @ 425f for 4mins. Smear lemon tahini dressing on your plate (see recipe below)
      • Once the cauliflower is ready, place it on top of the glaze and top with the nut crumb as garnish. Enjoy!

      Make it at home and show us your creation! Tag us on Instagram at @TurFLiving.