Ingredients
Units
Scale
Steaks:
- 1 large head of cauliflower
- 2 tablespoons olive oil
- Salt + pepper as needed
- 2 tbsp toasted pine nuts
- Limes – garnish
Cilantro sauce:
- 1/2 cup cilantro with stems
- 1/2 cup cashews, soaked
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 2 tbsp red onion, chopped
- 1/3 cup + 1 tbsp vegan sour cream
- 1 jalapeno, seeds removed
Instructions
- Remove the outer leaves from cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Slice 2-3 very thick “steaks.”
- Heat a grill to medium (about 350 degrees F). Brush one side of each cauliflower steaks with a lil olive oil and sprinkle with salt/pepper. Grilled each side for about 4-5 minutes and for better grill marks use a weight on top. Flip and cook the other side.
- Sauce: Soak cashews in boiling water for 10 minutes. Throw in a high power blender with the remaining ingredients. Adjust the seasonings/texture as desired.
- To serve spread the sauce out and top with the grilled steaks. Garnish with toasted pine nuts, olive oil, chopped cilantro and limes.
- Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill. Sprinkle with the red pepper flakes, parsley, and walnuts. Serve hot with lime wedges.
- Prep Time: 10 mins
- Cook Time: 10 mins
