Grilled Cauliflower Steak with Cashew Adobo Sauce

Serves 4

2 cups raw cashews, soaked overnight & drained
2 medium heads cauliflower
1 medium-small ripe tomato, diced
2 cloves of garlic, minced
3 tablespoons lemon juice
¼ cup cider vinegar
4 tablespoons chili powder
¼ teaspoon of salt
½ teaspoon oregano
A pinch of ground cumin
A pinch of ground cinnamon
A pinch of ground allspice
Chopped parsley

1. Cut each of the cauliflower heads in half lengthwise through the stem, then cut away the rounded top, so that you have four 1-inch thick “steaks” held together by the stem. Reserve the leftover cauliflower florets.

2. Add chili powder, cashews, about 2 cups of the leftover cauliflower florets, tomato, garlic, oregano, lemon juice, and vinegar to a large pot and pour over 2 ½ cups of water. Add the salt, cumin, cinnamon, and allspice. Stir the mixture and bring to a boil. Reduce to a simmer, and cook for 15 minutes uncovered, stirring frequently.

3. Allow the mixture to cool and carefully add to a food processor or blender and process to a smooth purée.

4. Place the cauliflower steaks in a large container and pour the cooled sauce over, then cover and let marinate, shaking to coat, about 30 minutes while you prepare the grill.

5. Remove the cauliflower from the container and reserve the sauce, wiping excess sauce from the cauliflower.

6. Place the cauliflower on the grill and cook each side for about 6 minutes.

7. To serve, place the grilled cauliflower on a plate and spoon the sauce over them. Garnish with chopped parsley.