Looking for a new recipe to entice your family into eat their veggies? This little number is a two thumbs up from the hubby who isn’t a cauliflower fan. (Or as he likes to put it, he just likes other vegetables more.)
It looks all fancy, but it really isn’t difficult to throw together (at least it isn’t if you remember to soak the cashews the night before).
Begin by prepping for the cashew cream. Put 1 cup of raw cashews into a bowl.
Cover with water and let sit overnight. If time is not on your side (that’s a polite way of saying ‘if you forgot to soak your cashews the night before’), you could use boiling water and shorten the soaking time. Word on the street is this will affect the consistency of the cream. I haven’t noticed. I’ve soaked them for as little as 4 hours using the boiling water method.
Once the cashews are under control, attend to the cauliflower. Remove leaves from cauliflower head, rinse head, and allow to drain. Pat dry if necessary.
Slice cauliflower into steaks and place on baking sheet.
Drizzle with olive oil.
Season with spices.
Place in a 400 degree oven until tender.
While the cauliflower is doing its thing in the oven, make the cashew cream.
Drain and rinse the cashews before placing them in a blender with water, lemon juice, salt, and smoked paprika.
Once the cauliflower is roasted to your liking, place steak on a plate, and drizzle with cashew cream.
Roasted Cauliflower Steaks with Smoked Paprika Cashew Cream
For the cashew cream:
1 cup raw cashews
1/2 c. water (plus additional for soaking)
1 t. lemon juice
1/4 – 1/2 t. smoked paprika
pinch of salt
Soak 1 cup of raw cashews in water overnight. Rinse. Place in a blender with 1/2 c. water, lemon juice, smoked paprika, and salt. Blend until velvety.
For the cauliflower steaks:
1 head of cauliflower
Preheat oven to 400 degrees. Remove leaves from cauliflower head and rinse. Slice head into 3/4′ – 1″ ‘steaks’. Place steaks onto baking sheet. Drizzle with olive oil. (You may brush the olive oil if that makes you happier.) Sprinkle with salt, garlic powder, onion powder, and smoked paprika. Bake for 30-35 minutes, until crisp tender. (Once I can stick a fork in effortlessly, I know they are done.)
Place steak(s) on plate. Drizzle with cashew cream.