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Cashew Cheesy Sauce - Rich & Smoky
Chili Crusted Cauliflower Steaks with Cashew Cheesy Sauce
Recipe courtesy of Bad to the Bowl
Chili Crusted Cauliflower Steaks with Cheesy Sauce are an impressive dish that is easy to make! Chili cashew rubbed roasted cauliflower steaks are topped with Core and Rind Rich and Smoky Cashew Cheesy Sauce for a dish that will make your tastebuds soar.
Ingredients in Chili Crusted Cauliflower Steaks with Cheesy Sauce
Cauliflower steak is an impressive dish that is surprisingly easy to make! It is the perfect way to impress your guests or even make a weeknight dinner special. These cauliflower steaks are gluten free and dairy free and are perfect for a hearty plant based meal. They also make a great side dish to our Vegan Cheesy Chili!
Here are the ingredients you will need for these amazing plant based cauliflower steaks:
- Cauliflower
- Unsalted Cashews
- Chili Powder
- Smoked Paprika
- Onion Powder and Garlic Powder
- Salt and Pepper
This meatless main dish is made with fresh vegetables and seasonings that you can easily find in your pantry including Core and Rind Cashew Cheesy Sauce!
How to Make Your Cauliflower Steaks with a Chili Crust and Cheesy Sauce
First, prepare your cauliflower steaks. Cut off the outer green leaves. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. Cut through the middle of the cauliflower head, this will help keep the florets together. Then cut thick slices, you should be able to get two from each half of the cauliflower. Save excess florets that do not connect to the cauliflower steaks to use on salad, roast separately, make cauliflower rice or dip raw into warm cheesy sauce!
Next, make your cashew chili mixture. Process cashews in a food processor until they are a fine crumb. Toss the cashew crumbs with your southwest seasonings and then you are ready to roast your cauliflower steaks!
After roasting your plant based cauliflower steaks with chili cashew crust, top liberally with Core and Rind Rich and Smoky Cashew Cheese.
How to Serve and Store Your Cauliflower Steaks
These cauliflower steaks are best fresh out of the oven! They taste great over fresh hearty greens such as baby kale or spinach or serve them as is with warmed up cheesy sauce on the side for dipping!
Leftovers will keep in the refrigerator for 3 - 5 days. To eat, just reheat, drizzle additional cheesy sauce and eat. We do not recommend freezing leftovers.
Enjoy!
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Chili Crusted Cauliflower Steaks with Cashew Cheesy Sauce
Recipe courtesy of Bad to the Bowl
Ingredients:
Chili Crust
- 1 cup unsalted cashews
- 1/2 teaspoon salt
- 1 1/2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon to 1/4 teaspoon cayenne pepper
Cauliflower Steaks
- 1 large head of cauliflower
- 2 Tblsp olive oil
- ¼ tsp salt
- Pinch pepper
- Core and Rind Rich & Smoky Cashew Cheesy Sauce
- Combine cashews in a food processor and process until they are a fine crumb. Remove from the processor and place in a small bowl.
- Add salt, chili powder, smoked paprika, onion powder, garlic powder and cayenne pepper.
- Preheat the oven to 425 degrees. Line a large rimmed baking pan with parchment paper. Remove the outer leaves and trim the stem end of your cauliflower. Hold cauliflower with its base on a cutting board. With a sharp knife, make one cut through the center of the cauliflower to divide it in half. Now cut each half into two 3/4-inch thick slices. Save the ends to eat as a snack or serve with salad.
- Place steaks on the prepared baking pan. Combine your olive oil, salt and pepper. Brush on top of cauliflower steaks in the pan. Roast cauliflower steaks in the preheated oven for 20 minutes. Flip and brush with additional olive oil and sprinkle liberally with your chili cashew mixture, roast for 15-20 minutes more.
- Drizzle with Core and Rind Rich and Smoky Cashew Cheesy Sauce.