Post sponsored by Bed Bath & Beyond. See below for more details.
In the transition to fall, there are certain foods I gravitate towards such as warm stews, stick-to-your-rib meals, and spice. This cajun cauliflower uses one of my favorite spice combinations, also labeled as blackened seasoning. I enjoy the seasoning because it’s smoky, spicy, and the perfect compliment to cauliflower. In fact, you can easily purchase a blackened/cajun seasoning. But, if you have a well stocked spice cabinet, you could probably whip up a batch of seasoning. Beyond the seasoning, when I make cauliflower steaks, I like to steam the cauliflower before grilling. This helps to take the raw edge off the cauliflower so the final texture is perfect. Also, the pre-seasoned cast iron grilling pan from Bed Bath & Beyond’s Artisanal Kitchen Supply is perfect for this recipe! For one thing, you to get the char just right on the cauliflower!
A beautiful vegan recipe that features cajun seasoned cauliflower steamed then grilled and topped with an easy avocado cream sauce.
- 1 head cauliflower
- 2 teaspoons cajun seasoning (divided (store-bought or homemade))
- 3 tablespoons olive oil (divided)
- Water for steaming
- 1 cup cooked brown rice (for serving)
Cilantro Avocado Sauce
- 1/2 cup whole raw cashews
- 1/2 ripe avocado
- 1/2 cup fresh cilantro
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon powdered garlic
- 1 1/2 to 2 cups water (divided)
- Soak cashews in 1 cup of water for 30 minutes. Pour soaked cashews and water into a blender (see note). Puree until smooth, adding water 1/4 cup at a time as needed to get the consistency you prefer. Add avocado, cilantro, lime juice, salt, and garlic. Pulse to combine sauce. Set aside.
- Next, cut cauliflower in half. Slice two 1/2-inch thick steaks. Fill a large pot with water until there is about 1/2-inch of water on bottom. Place steamer basket inside. Then bring water to a boil over medium heat. Place both cauliflower steaks inside steamer basket. Cook until just tender, 4 to 5 minutes. Remove from pot in order to let cool on a plate.
- Drizzle 1 tablespoon of olive oil on each cauliflower steak. Rub oil over each side of the cauliflower steaks. Then sprinkle 1/2 teaspoon of cajun seasoning on each side of both cauliflower steaks.
- Heat cast iron grill pan over high heat. Add 1 tablespoon of olive oil. Sear the cauliflower in pan until charred, about 3 minutes each side.
- Serve seared cauliflower over a bed of brown rice. Top with cilantro avocado sauce.
Tips & Tricks: You can buy blackened seasoning or Cajun seasoning instead of making your own.
Be sure to use a high speed blender to make the dressing in order to achieve a smooth consistency.
Stock up: get the pantry ingredients you will need: raw cashews, cauliflower, avocado
Nutrition: See the information.
- Calories: 662
- Sugar: 5.3
- Sodium: 354.9
- Fat: 44.3
- Carbohydrates: 60.1
- Fiber: 9.3
- Protein: 13.8
- Cholesterol: 0
I think what I love most about this recipe is that it’s vegan without trying to be. The sauce is creamy as a result of the cashews and avocado. In fact, one might think there’s dairy in it. However, a word of caution that some cajun/blackened seasonings are spicier than others. For this reason, be sure to test it out with a bit of olive oil and bread to see if you’ll like the flavor and heat!
Roasted: You could roast the cauliflower with the cajun seasoning instead of preparing steaks. In this case, cut 1 head of cauliflower into 1-inch florets. Then, toss with 2 tablespoons olive oil and 1 1/2 tablespoons cajun seasoning. Finally, roast at 400° F for 30 to 45 minutes.
Topping: In order to add some crunch, sprinkle toasted cashew pieces on top.
Grains: In this case, the cajun cauliflower can be served over any leftover grains. For example, try it with millet or quinoa.
Disclosure: This recipe was created in partnership with Bed Bath & Beyond. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. |