Cauliflower Steaks with Chipotle-Cashew Sauce

• servings: 4 servings
• total time: 45 minutes

Ingredients

2 2-pound cauliflower heads, trimmed

6 tablespoons grapeseed or other neutral oil, divided

1 teaspoon sweet paprika

Kosher salt and ground black pepper

½ teaspoon grated lime zest, plus 2 tablespoons lime juice, plus lime wedges to serve

1 medium garlic clove, finely grated

¾ cup roasted cashews, chopped (salted or unsalted)

1-2 chipotle chilies in adobo sauce, minced, plus 2 tablespoons adobo sauce

½ cup lightly packed fresh cilantro, finely chopped, plus more to serve

Directions

Heat the oven to 450°F with the rack in the middle position. Line a rimmed baking sheet with kitchen parchment. Cut each cauliflower in half from top to bottom. From the cut side of each half, slice off a 1½-inch-thick slab, creating 4 cauliflower “steaks.” Reserve the ends for another use. Liberally brush all sides of each steak with 2 tablespoons oil, then arrange in a single layer on the prepared baking sheet.

In a small bowl, stir together the paprika, 1 1/2 teaspoons salt and ½ teaspoon pepper. Sprinkle the spice mix on all sides of each steak, including the edges. Roast the cauliflower until well-browned and a skewer inserted into the cores meets no resistance, 25 to 30 minutes, flipping once halfway through. Cool for 5 minutes, then transfer to serving plates.

Meanwhile, in a small bowl stir together the lime zest and juice and the garlic; let stand for 5 minutes to mellow the garlic. Stir in the cashews, chipotle chilies and adobo sauce, cilantro, the remaining 4 tablespoons of oil and ¼ teaspoon salt. Taste and season with salt. When the cauliflower is done, spoon the sauce over it, sprinkle with additional cilantro and serve with lime wedges.