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Cauliflower Steaks with Chipotle-Cashew Sauce
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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
2 2-pound cauliflower heads, trimmed
6 tablespoons grapeseed or other neutral oil, divided
1 teaspoon sweet paprika
Kosher salt and ground black pepper
½ teaspoon grated lime zest, plus 2 tablespoons lime juice, plus lime wedges to serve
1 medium garlic clove, finely grated
¾ cup roasted cashews, chopped (salted or unsalted)
1-2 chipotle chilies in adobo sauce, minced, plus 2 tablespoons adobo sauce
½ cup lightly packed fresh cilantro, finely chopped, plus more to serve
Ingredients
-
2
2-pound cauliflower heads, trimmed
-
6
tablespoons grapeseed or other neutral oil, divided
-
1
teaspoon sweet paprika
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Kosher salt and ground black pepper
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½
teaspoon grated lime zest, plus 2 tablespoons lime juice, plus lime wedges to serve
-
1
medium garlic clove, finely grated
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¾
cup roasted cashews, chopped (salted or unsalted)
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1-2
chipotle chilies in adobo sauce, minced, plus 2 tablespoons adobo sauce
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½
cup lightly packed fresh cilantro, finely chopped, plus more to serve
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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02In a small bowl, stir together the paprika, 1½ teaspoons salt and ½ teaspoon pepper. Sprinkle the spice mix on all sides of each steak, including the edges. Roast the cauliflower until well-browned and a skewer inserted into the cores meets no resistance, 25 to 30 minutes, flipping once halfway through. Cool for 5 minutes, then transfer to serving plates.
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03Meanwhile, in a small bowl stir together the lime zest and juice and the garlic; let stand for 5 minutes to mellow the garlic. Stir in the cashews, chipotle chilies and adobo sauce, cilantro, the remaining 4 tablespoons of oil and ¼ teaspoon salt. Taste and season with salt. When the cauliflower is done, spoon the sauce over it, sprinkle with additional cilantro and serve with lime wedges.
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Reviews
October 31, 2022
Easy. Elegant. Full of Flavor.
Everything about this is great. Easy ingredients. Simple prep and cook time. Elegant presentation. But the real deal is the taste. Full of flavor, rich, complex, bright, depth... this is worthy of a Michelin restaurant. My wife said you should take the leftover cauliflower pieces and simply bake them with the steaks. Then double the chipotle cashew sauce ... with the leftover pieces.
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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.