Cauliflower Steaks with Chipotle-Cashew Sauce | Christopher Kimball’s Milk Street

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Milk Street Recipe

Cauliflower Steaks with Chipotle-Cashew Sauce

45 minutes

Cauliflower Steaks with Chipotle-Cashew Sauce

This chunky, flavor-packed sauce, a loose adaptation of chef Alex Stupak’s smoked cashew dip, gets brightness from lime zest and juice, smoky heat from chipotle chilies, and buttery crunch from chopped roasted cashews. It’s a perfect pairing with tender, well-caramelized roasted cauliflower “steaks” (thick planks cut from a whole head). Cutting the steaks will leave you with bits of cauliflower that can be reserved for another use (roasting, steaming, stir-frying or making cauliflower “rice”). If you'd like to keep the sauce on the mild side, use only one chili and remove the seeds, but don't reduce the amount of adobo sauce. This dish is substantial enough to be a vegetarian main.

4

Servings

Tip

Don't use raw cashews. Roasted cashews have a deeper, more complex flavor. Either salted or unsalted works in this recipe.

45 minutes

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