3 tablespoons cacique cheese (can sub crumbled feta), plus more for topping
1 tablespoon finely chopped cilantro, plus more for topping
1 tablespoon lime juice
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
Preheat oven to 450°F. Line a baking tray with aluminum foil (this is necessary- it makes the cauliflower extra crispy).
Cut cauliflower vertically into 2 thick steaks– here’s what I mean: so basically only the middle of the cauliflower can be used for steaks, as the stem will only hold the cauliflower together in the middle of the head. So you should cut the absolute middle of the cauliflower in half, then make a large cut to chop off the ends. You can roast those florets separately and they will be just as tasty 🙂
Brush both sides of the cauliflower steaks with olive oil and a pinch of salt. Roast on the first side for 20 minutes, then carefully flip the steaks with a spatula and roast on the second side for an additional 10 minutes.
While the cauliflower is roasting, make the creamy chili lime sauce. In a small bowl, combine mayo, sour cream/greek yogurt, cacique, cilantro, lime juice, cayenne, and salt.
Once the cauliflower steaks are cooked, remove from oven and spread with sauce. Top with more cacique cheese and cilantro!