2 portions

Prep Time:
20 minutes
Cooking Time:

10 minutes on the stove top

30 minutes to roast the “steaks”


  • 1 Cauliflower head
  • 3 tbs of Extra Virgen Olive Oil
  • 1/2 cup of cashew nuts
  • 1 cup of water
  • 1 pint of mushroom of your choice, sliced
  • 1/4 cup of diced onion
  • Parsley to garnish
  • Salt and Pepper for seasoning


Hydrate the cashews by boiling them in 1 1/2 cups of water for 15 minutes.

Blend the cashews to make the cream and reserve. 

Slice the mushrooms and season.

Cut two slices of “steak” out of the cauliflower head, starting from the middle.

Coat them with olive oil, sprinkle salt and pepper, and roast them for 30 minutes at 400F.

In a skillet, add the olive oil and then the onions. Sauté them for 2-4 minutes.

Add the Mushrooms and let them shrink.

Add the cashew cream.

Once the steaks are soft, an lightly brown, pour the sauce over them.


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