Originally posted on TheNutraMilk.com
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
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.
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!