Grilled Cauliflower Steaks with Jamaican Jerk Cashew Cream Sauce
A great recipe to serve your vegetarian guests during a cookout, and even works as a great side dish for your barbecues.
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Ingredients
for the cauliflower steaks:
- 1 whole cauliflower head
- 2 tablespoons olive oil
for the sauce:
- ½ cup roasted cashews soaked overnight in water
- 2 tablespoons coconut oil
- ¼ cup almond milk
- 4 tablespoons Sweet Sunshine Jamaican Jerk sauce
- salt and pepper to taste
- to serve:
- crushed roasted cashews
- fresh cilantro
Instructions
- Preheat your grill or grill pan. Remove leaves and trim stem end of cauliflower, leaving the core intact. Place cauliflower core on cutting board and using a large knife, slice it into four 1/2" 'steaks'.
- In a simmering pot of water, carefully blanch the cauliflower for 4 minutes, or until softened a bit. Brush with olive oil on both sides and grill for about 3-5 minutes on each side. Keep warm.
- To make sauce: drain water from cashews. Place in a small food processor with coconut oil for 5 minutes, until a puree forms. Add milk, Sweet Sunshine Jamaican Jerk sauce, and season to taste. Blend until all ingredients are incorporated. If sauce needs to loosen up, add a splash of cool water.
- To serve: Place grilled cauliflower on plate, slather on Jamaican jerk cashew cream sauce, sprinkle with crushed cashews and fresh cilantro. Serve immediately.