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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
Don't use raw cashews. Roasted cashews have a deeper, more complex flavor. Either salted or unsalted works in this recipe.
45 minutes
Ingredients
-
2
2-pound cauliflower heads, trimmed
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6
tablespoons grapeseed or other neutral oil, divided
Directions
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01Heat the oven to 450°F with the rack in the middle position. Line a rimmed baking sheet with kitchen parchment. Cut each cauliflower in half from top to bottom. From the cut side of each half, slice off a 1½-inch-thick slab, creating 4 cauliflower “steaks.” Reserve the ends for another use. Liberally brush all sides of each steak with 2 tablespoons oil, then arrange in a single layer on the prepared baking sheet.
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This recipe is amazing. Neither my dad nor myself are big cauliflower fans, but with the sauce that the recipe calls for, it transforms the dish into something incredible. Simple, yet extravagant flavors.