Can I just say something? Don’t take this the wrong way, but cauliflower steaks sound like such a terrible idea. Keep in mind, this is coming from a person who can count the number of non-veggie steaks that she’s eaten in her life on one hand, and never even liked the things. I’m here, so I’m obviously all about creating delicious plant-based versions of traditionally meat based foods, but sometimes I have to laugh at myself, and yes, occasionally I get a snarky comment when I post a recipe for something like carrot burgers before I realize how amusing the idea must be to someone who isn’t me. Cauliflower steaks instantly hit me as stereotypical vegetarian food when I first heard about them, and it took me a while to give in and try them for myself. Guess what? Stereotypical vegetarian food can be pretty darn good, at least if you do it right. And cauliflower steaks rock. Taking things a bit further, Mexican spiced cauliflower steaks on sandwiches topped with sloppy guacamole is kind of mind blowing. This is one of those recipes that gets me hungry just writing about it. Taking the photos was rough, as I got the spices all over my hands while cooking, and every time I leaned in to get close to the camera I got a whiff of the spicy Mexican goodness that I’d only yet had a little taste test of. Can you tell I liked these sandwiches? When you make these, you probably wont end up with four to six cauliflower steaks. What you’ll likely get is two or three “steaks” and an assortments of florets. Don’t worry. Just shove the florets into a couple of sandwiches and proceed as if nothing’s amiss. The person you’re feeding will be none the wiser, I’m quite sure, as all the cauli gets smooshed in a soft layer of creamy guacamole.
