Yields: 2-4 servings

Recipe by Tiffany Bach

Cauliflower, ever the culinary chameleon, takes on a new role as the star of the plate. Sliced into thick meatless steaks, these tender slabs are infused with the spicy, umami flavor of Hodo's Chili Crisp Dip. The gentle heat blossoms on your tongue, mingling with the earthy depth of the roasted cauliflower. It's an irresistible entree for anyone who enjoys a bold change of pace!

Ingredients

• 1 (8 oz) package Hodo Chili Crisp Dip, plus more to plate Locate Product

• 1 tbsp gochujang

• juice of 1/2 lime

• 1 tbsp chili crisp, plus more for drizzling

• 1 tsp dark soy sauce

• 1 tbsp light soy sauce

• 1 tbsp maple syrup

• 2 garlic cloves, minced

• 1 head cauliflower

• ¼ cup peanuts

• 2 tbsp panko breadcrumbs

• 1 tbsp oil 

• 1 tsp sugar 

Instructions

1. Combine the chili crisp dip, gochujang, lime juice, chili crisp, light and dark soy sauce, maple syrup, and garlic in a bowl. Set aside. 

2. Remove the cauliflower stem and leaves. Then, slice lengthwise through the core into 4 steaks. 

3. Transfer the cauliflower to a baking sheet, brush with the sauce, and bake at 400F for 15 minutes.

4. Meanwhile, chop the peanuts in a food processor into a powder form. Over medium heat, transfer the peanuts and breadcrumbs to a nonstick pan. Toast for a couple of minutes before adding oil and sugar. Continue until light golden brown and remove. 

5. Serve the cauliflower steaks over more of Hodo’s Chili Crisp Dip. Finish with the peanut topping and drizzle chili crisp oil.