Easy Smoky BBQ Cauliflower Steaks with Cashew Cream – Vegan & Gluten-Free Dinner Recipe

Why BBQ Cauliflower Steaks Will Become Your New Favorite Meal

I’ll never forget the first time I served these BBQ cauliflower steaks at a backyard cookout. My meat-loving uncle took one skeptical bite, then promptly went back for seconds. “This tastes like real barbecue!” he declared. That’s the magic of this dish – it satisfies vegans and carnivores alike with its smoky char and luscious cashew cream drizzle.

Best of all? You don’t need fancy equipment or hard-to-find ingredients. Just a few simple steps transform humble cauliflower into knife-and-fork worthy centerpieces. Let’s fire up those flavors!

Everything You Need for Perfect BBQ Cauliflower Steaks

Ingredients (Serves 4)

For the Cauliflower Steaks:

• 2 large cauliflower heads (about 800g each)

• 3 tbsp olive oil (45ml)

• ½ cup BBQ sauce (120g) (choose sugar-free for healthier option)

• 1 tsp smoked paprika (2g)

• ½ tsp garlic powder (1g)

• ½ tsp onion powder (1g)

• Salt & black pepper to taste

For the Cashew Cream:

• 1 cup raw cashews (150g), soaked 4+ hours

• ½ cup water (120ml)

• 2 tbsp lemon juice (30ml)

• 1 clove garlic (3g)

• ½ tsp salt (1g)

Step-by-Step Guide to Irresistible BBQ Cauliflower Steaks

1. How to Cut Cauliflower into Perfect Steaks

Remove leaves and trim the stem, but keep it intact. Place the cauliflower upright on a cutting board. Slice vertically into 1-inch (2.5cm) thick “steaks” – you’ll get 2-3 per head. Reserve loose florets for roasting later.

Pro Tip: If a steak breaks, don’t panic! Press it back together – the BBQ glaze will act as glue during cooking.

2. How to Season for Maximum Flavor

Whisk together olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Brush both sides of each steak generously. Let marinate for 15 minutes while preheating the oven to 400°F (200°C).

3. Two Cooking Methods for Perfect Texture

Oven Method (Best for Crispy Edges):

• Arrange steaks on a parchment-lined baking sheet.

• Roast for 15 minutes, flip, then brush with BBQ sauce.

• Roast another 10-15 minutes until caramelized.

Grill Method (Smoky Char):

• Grill over medium heat 5 minutes per side.

• Brush with sauce in the last 2 minutes to prevent burning.

4. How to Make Ultra-Creamy Cashew Drizzle

Drain soaked cashews and blend with water, lemon juice, garlic, and salt until silky smooth (about 2 minutes). Adjust thickness with extra water if needed.

Nutrition Facts (Per Serving)

• Calories: 320 kcal

• Protein: 10g

• Carbs: 28g (Fiber: 8g)

• Fat: 20g (Healthy unsaturated fats)

• Vitamin C: 150% DV

Serving Suggestions to Elevate Your Meal

• Drizzle cashew cream over steaks right before serving.

• Pair with a crisp apple slaw or garlic mashed potatoes.

• Garnish with chopped chives or smoked almonds for crunch.

Food Safety & Storage Tips

• Storage: Keep leftovers in an airtight container for up to 3 days. Reheat in oven to maintain texture.

• Prep Ahead: Soak cashews overnight for quicker blending.

• Allergy Note: Substitute sunflower seeds for nut-free cream.

Why This Dish Wins Every Time

Whether you’re vegan, gluten-free, or just craving bold flavors, these BBQ cauliflower steaks deliver. They’re proof that plant-based eating never means sacrificing satisfaction.

FAQs About BBQ Cauliflower Steaks with Cashew Cream

1. Can I make these cauliflower steaks without an oven?
   Absolutely! You can grill them on medium heat for 5 minutes per side or cook in an air fryer at 375°F (190°C) for 12-15 minutes, flipping halfway.

2. How long should I soak the cashews for the cream sauce?
   For best results, soak raw cashews for at least 4 hours. If you’re short on time, pour boiling water over them and soak for 30 minutes.

3. What’s the best BBQ sauce to use for this recipe?
   Choose a thick, smoky BBQ sauce for maximum flavor. For a healthier option, pick sugar-free or low-sodium varieties. Our favorite is Stubb’s Smokey Mesquite.

4. Can I prepare the cauliflower steaks ahead of time?
   Yes! You can cut and season the steaks up to 24 hours in advance. Store them covered in the refrigerator until ready to cook. The cashew cream keeps for 5 days in an airtight container.

5. Why won’t my cauliflower steaks hold together?
   The key is cutting through the core – leave about ½ inch (1.5cm) of the stem intact. If they break, don’t worry! The BBQ glaze will help bind them during cooking.

6. Is there a nut-free alternative to cashew cream?
   Try sunflower seed cream (use the same measurements) or coconut yogurt for a different but equally creamy texture.

7. How do I get that perfect char on my cauliflower?
   For restaurant-quality results, broil for the last 2-3 minutes after roasting, or finish on a hot grill pan. Watch closely to prevent burning!

Unlock the Recipe: Crispy Air Fryer Cauliflower Tacos Recipe: Easy Vegetarian Meal with Avocado Lime Sauce (Step-by-Step)

A Quick Thank You to My Amazing Readers!

Thank you so much for trying this BBQ Cauliflower Steaks with Cashew Cream recipe! I hope it brings as much smoky, creamy deliciousness to your table as it does to mine.

If you loved it (or even if you tweaked it to make it your own), I’d be thrilled if you left a quick rating or comment—it helps others discover this recipe too!

Happy cooking, and see you in the next post!

With gratitude,
HIMANSHI