Grilled Cauliflower with Paprika Cashew Cream Sauce

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For cashew butter

• 2 cups (300g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

For paprika cashew cream sauce:

• 1/2 – 2/3 cup cashew butter made with the NutraMilk
• 1 tsp smoked paprika
• Pinch of cayenne
• 1/2 tsp minced garlic
• Ground black pepper, kosher salt to taste
• 1– 2 tsp of fresh lemon juice

For Cauliflower

• 1 cauliflower head
• 1 cup cherry tomatoes (cut in half)
• 1/4 cup raisins

INSTRUCTIONS

• Making cashew butter
  • Place cashews and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Leave ½ cup of cashew butter and take out the rest to store for later use.

• Next make your paprika Cashew Cream- Add paprika, cayenne, garlic, salt/pepper, lemon to the NutraMilk with the ½ cup cashew butter and press Mix for one minute or until smooth. If you want to sweeten the sauce you can add 1 tsp of honey or maple syrup. Add more cashew butter or water to obtain the consistency you desire.
• Preparing cauliflower steaks- Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 very thick or 3 more moderate "steaks." Reserve the side florets for another use.
• Brush sides of each steaks with olive oil and place on grill and cook until tender and bottom begins to char (about 6-8 minutes on each side).
• In a small skillets heat olive oil over and toss in cherry tomatoes and raisins and cook over low heat between 10-12 minutes.
• Remove cauliflower steaks from grill and serve with tomatoes, raisins and paprika cashew cream sauce. Enjoy!