Grilled Cauliflower with Paprika Cashew Cream Sauce

Originally posted on

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.


For cashew butter

  • 2 cups (300g) cashews

  • 1/8 teaspoon Pink Himalayan salt (optional)

For paprika cashew cream sauce:

  • 1/2 – 2/3 cup cashew butter made with the NutraMilk

  • 1 tsp smoked paprika

  • Pinch of cayenne

  • 1/2 tsp minced garlic

  • Ground black pepper, salt to taste

  • 1– 2 tsp of fresh lemon juice

For Cauliflower

  • 1 cauliflower head

  • 1 cup cherry tomatoes (cut in half)

  • 1/4 cup raisins


  • Making cashew butter

  • Place cashews and salt in the NutraMilk container.

  • Press Butter cycle, set for 5-6 minutes.

  • Press Start.

  • Open the container lid.

  • If necessary, set for an additional 1-2 minutes for a creamier butter.

  • Leave ½ cup of cashew butter and take out the rest to store for later use.

  • Next make your paprika Cashew Cream- Add paprika, cayenne, garlic, salt/pepper, lemon to the NutraMilk with the ½ cup cashew butter and press Mix for one minute or until smooth. If you want to sweeten the sauce you can add 1 tsp of honey or maple syrup. Add more cashew butter or water to obtain the consistency you desire.

  • Preparing cauliflower steaks- Remove the outer leaves from each 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. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 very thick or 3 more moderate "steaks." Reserve the side florets for another use.

  • Brush sides of each steaks with olive oil and place on grill and cook until tender and bottom begins to char (about 6-8 minutes on each side).

  • In a small skillets heat olive oil over and toss in cherry tomatoes and raisins and cook over low heat between 10-12 minutes.

  • Remove cauliflower steaks from grill and serve with tomatoes, raisins and paprika cashew cream sauce. Enjoy!