Roasted Cauliflower Steaks smothered with Paprika Cashew Cream

1 medium head of cauliflower or 2 small heads of cauliflower

2 –3  T olive oil

Pinch of salt, pepper, and onion powder

Squeeze of lemon

1 cup of Cherry tomatoes, sliced

For the Paprika Cashew Cream Sauce:

• 1/2 – 2/3 cup cashew cream sauce 
• 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

Garnish with:

• Lemon slices
• fresh parsley or cilantro
• Stuffed green olives
• Olive oil to drizzle
• Sea Salt and Crushed red pepper, to taste

Preheat oven to 450F.

slice your cauliflower lengthwise through the core. If you have a medium you should get 4 to 5 ‘steaks.’ If you using 2 small heads, you will most likely get 2-3 slices per head.

Slice 1 cup cherry tomatoes, length wise.

Place cauliflower and tomatoes on flat baking sheet. Drizzle with the olive oil and spices (pinch of sea salt, pepper, and onion powder).

Roast at 450 for 9 minutes. Broil an addition 1 to 2 minutes or until the edges the cauliflower steaks have browned and tomatoes blistered.

Remove and set aside.

Next make your paprika Cashew Cream. Whisk together your cashew cream with paprika, cayenne, garlic, salt/pepper, lemon. 

Plate your Cauliflower steaks and tomatoes and garnish each plate with lemon slices, olives, parsley, and additional seasoning of choice.

Spoon paprika cashew cream on top of each steak or serve in dip bowl along side it

Courtesy of:  
https://www.cottercrunch.com/roasted-cauliflower-steaks-paprika-cashew-cream/