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Grilled Cauliflower with Cashew Cheese Squiggles
two long-time vegetarians and vegans, our original forays into grilling
were kind of demoralizing and embarrassing. The skill set of how to own
that grill wasn’t exactly passed down to either of us and it was
especially emasculating to my husband. I was kind enough to document
his adventures in grilling on video and upload it onto YouTube. I’m thoughtful like that.
In addition to his admirable ability of being able to make fun of
himself, my husband is also a determined autodidact, so he made like a
modern herbivorous caveman and taught himself how to grill by watching
videos. What I have lost in recorded hijinks, I have gained in
delicious grilled food galore. I thought that I may as well keep coming
up with recipes to celebrate the milestone of one tenacious vegan
learning to conquer the grill and that is how this recipe was born. I
am loving grilling in aluminum foil packets because it locks in the
flavorful juices and you only need to use minimal oil. (Check out my recipe for Pesto-Roasted Potatoes using the same method.)
The Grilled Cauliflower is fork-tender and meltingly delicious. The
Cashew Cheese is rich and so unbelievably flavorful that you will want
to eat it with a spoon. Together, they make for one impressive side
dish or appetizer. If you are grill averse or it is not grilling
weather, you can make this in a 425-degree oven, wrapping the
cauliflower halves in parchment paper, cooking for 20 minutes on each
First, start your cashews soaking 4 or so hours early or overnight.
1 cup raw, unsalted cashews
2 cups water
Start the grill and prepare the cauliflower.
1 medium-sized head cauliflower
Rinse the cauliflower, then cut the leaves and bottom stem off. Cut in
half vertically and dry the halves with a clean kitchen towel.
1 T. olive oil
1/2 T. tamari or soy sauce
2 cloves garlic, crushed
1 t. dried basil
1 t. dried oregano
1/2 t. red pepper flakes
Salt and pepper
In a small bowl or a cup, mix together the olive oil-spice blend (it’ll
be thick) and then distribute evenly between the two cauliflower
halves, rubbing the mix on with your hands and into the crevices.
Wrap each cauliflower half into its own tightly sealed heavy duty aluminum foil package so it is completely wrapped.
Grill one side down on a hot grill for 20 minutes; turn with tongs and grill the other side.
Meanwhile, make yourself some of this amazing Cashew Cheese.
Into your blender, add:
The cup of cashews, drained
2 cups low-sodium vegetable stock
1/2 cup roasted red bell pepper
Juice of one juicy lemon
2 - 3 cloves garlic, minced
3 T. nutritional yeast
2 t. cornstarch
1 t. onion powder
1/2 t. ground cumin
1 t. salt
1 capsule probiotic powder, removed from capsule
Blend, baby, blend, until it is very smooth. Stop if your blender
starts to get too warm and let it cool down a bit. This may take a
When it is ready, pour the mix into a pot and cook over medium-low
heat, whisking frequently, until it’s thickened but still pourable,
about five minutes. Add vegetable stock a tablespoon at a time if you
want it to be thinner; add a small bit of cornstarch if you want to
thicken it up.
When your cauliflower is ready, remove from the foil (it’s hot, so be
careful!). Spread some cashew cheese on the plate and over the top of
the cauliflower. If you have leftover cashew cheese, just heat it up
over medium-low heat, stirring frequently.
2013, 2014, Vegan Street