Impossible Foods meat, cauliflower “egg,” salsa, cashew crema, avocado, radish, and cilantro.⠀
by Chef Pancho Castellón
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Impossible Foods and FOH.
Sauce
INGREDIENTS
- 2 ea. Poblanos, torched
- 8 ea. Tomatoes
- 1 ea. Garlic bulb
- 1 ea. Onion, halved and torched
- 2 ea. Jalapeno
- 1 bunch Cilantro
METHOD
- Blend ingredients into salsa.
Cashew Crema
INGREDIENTS
- 1/2 lb. Cashews
- Water to blend
METHOD
- Blend into crema consistency.
Cauliflower
INGREDIENTS
- Cauliflower
- Peppers, diced
METHOD
- Grate cauliflower.
- Sautee with diced peppers.
Impossible Meat
INGREDIENTS
- 6 oz. Impossible Meat (per plate)
METHOD
- Ball, sear, and smash the Impossible Meat.
- Plate and garnish with avocado, radish, salsa, micro cilantro, and seared fingerling potatoes.
