Cauliflower has been making a major come back in the past few years and in very creative and surprising ways. You can now enjoy cauliflower rice, cauliflower pizza dough, even cauliflower ice cream (yes there is such a thing and it tastes pretty good too!)
But another easy way to prepare it to simply cut thick slices making sure not to break it and roast it with a little oil and your favorite spices. Sure you can dip it into a wet batter and deep fry it too, but that’s not exactly super healthy! Baking is always a better option. It may take a little longer but it is worth the time! Look how beautiful these little trees look like!
To make this a complete dish, I like to serve it on a bed of homemade cashew cream cheese with roasted beet. This creates a stunning cream that makes the cauliflower pop and brings another layer of nutrition and flavor.
Cashew cream cheese
This dairy-free cream cheese is so cool! It can be made in less than 10 minutes (and that includes soaking the nuts!) It can be added to all kind of dishes like baked potatoes, bagels, pasta, pizza, salads. I like to add a beet to my cauliflower steaks when I bake them. It brings a deep pink color to the cheese that contrast beautifully with the roasted cauliflower.
Bon appetit!
Roasted Cauliflower with Beet Cashew Cream Cheese
Equipment
- Lined baking sheet
- Blender
- silicone brush
Ingredients
Cashew cheese
- 1 cup raw cashews
- 2-3 tbsp fresh lemon juice
- 1 garlic clove
- 1/2 roasted beet
- 3-4 tbsp white or red beans (optional)
- pinch salt
- black pepper
Cauliflower
- 1 medium or large cauliflower
- 2-3 tbsp olive oil
- 1 tbsp garlic powder
- 1 tsp sweet or smoke paprika
- 1 tsp turmeric powder
- salt
Toppings
- 2-3 green onion stalks
- 2-3 tbsp chopped sundried tomatoes
- chopped fresh parsley
- 2-3 tbsp pine nuts
Instructions
Cashew Cream Cheese
- Soak 1 cup of raw cashews in hot water for 5 minutes.
- Drain and pat dry. Pour into blender.
- Juice 1 lemon and add 2-3 tbsp into the blender and 1/2 cup of water.
- Add garlic clove, salt, pepper, 1/2 roasted beet and beans (if using).
- Blend until smooth. Taste and season if needed.
- Pour into clean bowl and cover until needed.
Prepare the seasoned oil
- Mix the turmeric, garlic, paprika, salt and pepper to a small bowl. Add the oil and stir well.
Make the cauliflower steaks
- Turn the oven to 375F.
- Line a baking sheet with parchment paper or a silicone mat.
- Remove the rough green leaves and cut the stem.
- Using a sharp long knife, make 5-6 thick slices making sure not to break the steak.
- Brush some of the seasoned oil onto the baking sheet where you will place the steaks.
- Carefully lift each steak using a long knife or a spatula and place on the sheet.
- Repeat with all the slices. Brush generously with more oil.
- Bake for 30 minutes, flip each slice and bake for another 10 minutes.
Serve the steaks
- On each serving plate, add a few tablespoons of cashew cheese. Using the back of the spoon spread the cream into a nice circle.
- Place a steak on each spread and top with chopped onions, parsley, sundried tomatoes, and pine nuts.
- Serve immediately with your favorite bread. You won't want to waste any of the cheese!
