Name: Spicy Cauliflower "Steaks" with Zesty Cashew Cream & Dressed Greens
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups cashews, roasted unsalted; 3 medium heads cauliflower; 1 small bunch green onions (scallions); 3 limes; ⅓ cup nutritional yeast flakes; 1 ½ (142 g) pkgs spring mix (mixed greens); all-purpose flour; black pepper; chili-garlic sauce; crushed red pepper; extra virgin olive oil; garlic powder; paprika; pure maple syrup; red wine vinegar; salt; soy sauce

Spicy Cauliflower "Steaks" with Zesty Cashew Cream & Dressed GreensSpicy Cauliflower "Steaks" with Zesty Cashew Cream & Dressed Greens — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ cups cashews, roasted unsalted

3 medium heads cauliflower

1 small bunch green onions (scallions)

3 limes

⅓ cup nutritional yeast flakes

1 ½ (142 g) pkgs spring mix (mixed greens)

all-purpose flour

black pepper

chili-garlic sauce

crushed red pepper

extra virgin olive oil

garlic powder

paprika

pure maple syrup

red wine vinegar

salt

soy sauce

Instructions

Preheat oven to 260°C (500°F). Line two large baking sheet pans with aluminum foil for easier cleanup (optional).

Boil water in a kettle. (If you do not have a kettle, boil water in a small saucepan, starting with hot water from the tap.) In a small heat-safe bowl, pour boiling water over cashews and set aside to soak.

Meanwhile, wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Trim and cut green onions crosswise into thin pieces. Place in a small bowl along with soy sauce, oil, chili-garlic sauce, and spices, then stir to combine the sauce.

Slice each cauliflower lengthwise into 1-inch thick "steaks." Transfer steaks (and any loose florets) to the baking sheets, then drizzle with sauce. Using your hands, rub the sauce over both sides of the cauliflower and spread out in an even layer.

Place cauliflower in oven (it doesn't have to be fully heated) and roast, flipping halfway through, until fork-tender, 25-30 minutes. Remove from oven.

Meanwhile, place oil, vinegar, maple syrup, salt, and pepper in a large bowl, then whisk to combine the dressing. Set aside.

Drain cashews and place in a blender.

Zest and juice limes into the blender. Add water, nutritional yeast, flour, oil, and spices to the blender; purée on high until the cashew cream is smooth, 1-2 minutes.

When the cauliflower is almost done, add mixed greens to the bowl with the dressing and toss to combine the salad.

To serve, divide cauliflower and salad between plates. Drizzle cauliflower with cashew cream and enjoy!

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