Ingredients

The following ingredients have 3 Servings
  • 1 medium head of cauliflower or 2 small heads of cauliflower
  • 2 -3  Tablespoons olive oil
  • Pinch of salt, pepper, and onion powder
  • Squeeze of lemon
  • Cherry tomatoes, sliced
  • 1/2 – 2/3 cup cashew cream sauce (this includes 1 1/2 cup raw cashews and water)
  • 1 teaspoon smoked paprika
  • Pinch of cayenne powder
  • 1/2 teaspoon minced garlic
  • Ground black pepper, to taste
  • Kosher salt, to taste
  • 1- 2 teaspoons of fresh lemon juice
  • Lemon slices to garnish
  • Optional crushed nuts
  • Garnish with fresh parsley or cilantro
  • 1/2 – 2/3 cups stuffed green olives
  • Olive oil to drizzle
  • Sea salt and crushed red pepper, to taste

Instruction

  • Preheat oven to 450°F.
  • If you haven’t made your cashew cream sauce, go ahead and make the quick 10 minute version. Recipe is found here. Place in bowl and set aside or in fridge.
  • Next slice your cauliflower lengthwise through the core. If you have a medium you should get 4 to 5 ‘steaks.’ If you using 2 small heads, you will most likely get 2-3 slices per head.
  • Slice 1 cup cherry tomatoes, length wise.
  • Place cauliflower and tomatoes on flat baking sheet. Drizzle with the olive oil and spices (pinch of sea salt, pepper, and onion powder).
  • Roast at 450 for 9 minutes. Broil an addition 1 to 2 minutes or until the edges the cauliflower steaks have browned and tomatoes blistered.
  • Remove and set aside.
  • Next make your paprika Cashew Cream. Whisk together your cashew cream with paprika, cayenne, garlic, salt/pepper, lemon. Feel free to sweeten it with a 1 tsp of honey or maple syrup if desired.
  • Plate your Cauliflower steaks and tomatoes.
  • Garnish each plate with lemon slices, olives, parsley, and additional seasoning of choice.
  • Spoon paprika cashew cream on top of each steak or serve in dip bowl along side it.