These Cauliflower Steaks with Spicy Cilantro Cashew Cream are a perfect veggie-heavy side or vegan main dish, drizzled with a creamy jalapeño and cilantro sauce made from cashews.
If you haven’t roasted cauliflower before, you need to get on the bandwagon. Roasted cauliflower transitions from its raw base to a nutty, sweet, crispy-edged caramelized flavor.
If roasted cauliflower by itself doesn’t get you jazzed, the → SPICY CILANTRO CASHEW CREAM ← will! Is my excitement palpable or what?
Let’s talk about spicy cilantro cashew cream, because I never knew I was missing out on the heat.
Blended cashews make a delicious creamy base for a sauce, and I packed this version full of jalapeño, garlic, cilantro and a pinch of salt. Spicy, garlicky, and zesty all come into play.
I’ve experimented with cashew cream before (in this lemon cashew cream frosting and this creamy cashew parsley sauce for salads), and the flavor combinations in this version take it over the top drizzled over these roasted cauliflower steaks with lemon wedges and extra jalapeño slices.
- ½ cup raw unsalted cashews
- 1 large head of cauliflower
- Scant ½ teaspoon salt
- Fresh ground pepper
- 1 and ½ inch chunk of jalapeño
- 2 garlic cloves
- 1 packed cup cilantro leaves
- ½ cup hot water
- ½ teaspoon salt
- For serving: jalapeño slices, lemon wedges
- A few hours ahead of time, cover cashews in hot water and set aside on the counter to soften. Alternatively, cover the cashews in cold water and place in the fridge overnight to soften.
- When ready to proceed, preheat the oven to 400 degrees.
- Set the cauliflower with its base on the counter after slicing off the leaves, and slice the cauliflower into 1" steaks. It's okay if it falls apart a bit - you should get 2-4 full steaks.
- Lightly oil a baking sheet, or use parchment paper or a silpat baking mat, and place cauliflower steaks and extra cauliflower onto the sheet. Sprinkle salt and pepper overtop.
- Bake cauliflower steaks for 25 minutes, until browned but not overly soft.
- Drain the cashews. In a food processor or high quality blender, combine soaked cashews, jalapeño (seeded if desired), garlic, cilantro, hot water and salt.
- Top the cauliflower steaks with ½ of the spicy cilantro cashew cream. Serve as a main or a side with extra sauce, jalapeño slices, and lemon wedges to squeeze overtop.
I buy a big head of cauliflower every few weeks and roast it in florets, and I now seek out the biggest head possible so I can get multiple cauliflower steaks out of it!
The presentation is also a great way to get other people excited about veggie dishes! Double up on the recipe and bring it to your next potluck, and you’ll find your friends drizzling this spicy cilantro cashew cream all over their whole plate.
Are you a fan of roasted cauliflower?