Cauliflower with cilantro cashew cream

Cauliflower steaks with spicy cilantro cashew cream. Photo: Marisa Westbrook
Cauliflower steaks with spicy cilantro cashew cream. Photo: Marisa Westbrook

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. The presentation is a great way to get 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.

Cauliflower Steaks with Cilantro Cream
Serves 2–4

1/2 cup raw unsalted cashews
1 large head of cauliflower
Scant 1/2 teaspoon salt
Freshly ground black pepper
1 1/2-inch piece jalapeño
2 garlic cloves
1 packed cup cilantro leaves
1/2 cup hot water
1/2 teaspoon salt

For serving: jalapeño slices, lemon wedges


Cauliflower Steaks with Spicy Cilantro Cashew Cream. Photo: Marisa Westbrook
Cauliflower steaks with spicy cilantro cashew cream. Photo: Marisa Westbrook

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-inch 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 1/2 of the spicy cilantro cashew cream. Serve as a main or a side with extra sauce, jalapeño slices, and lemon wedges to squeeze overtop.


This recipe originally appeared on the blog Uproot Kitchen, written by Marisa Westbrook. Westbrook is a public health professional, recipe developer and food photographer. Visit her website Uproot Kitchen for simple and healthy recipes made with whole ingredients, kitchen DIY ideas, and urban gardening posts, and connect with her on InstagramFacebook, and Twitter.

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