BBQ Cauliflower and Kale Bowl with Green Chile Cashew Crema

dairy freeveganvegetarian
BBQ Cauliflower and Kale Bowl with Green Chile Cashew Crema

A vegan cauliflower bowl that’s brimming with flavor, consistency, and just enough spice from jarred jalapeños. This bowl has it all and comes together as the cauliflower roasts, for a meal prep friendly meatless meal.

BBQ Cauliflower and Kale Bowl with Green Chile Cashew Crema

I have to give the credit for this meal to Cardinal Provisions in Asbury Park, NJ. Lu and I went there and I ordered the “New Mexico Bowl” which is described with “bbq cauliflower, marinated greens, pickled jalapeños, crunchy slaw, rice and beans, green chili cashew crema.”

BBQ Cauliflower and Kale Bowl with Green Chile Cashew Crema

I love when restaurant menus give a detailed description of the menu item, so I can run home and recreate it. I’ve done my best, and this was certainly Lu approved (who also tasted the original version!) This is one of those vegan meals that you eat and go, “If I ate like this all the time, I could definitely be vegan!”

There are a couple of “secrets,” but I really think what brings it altogether are the spicy jalapeños. There’s something about this spicy kick that ties in with the cashew crema, which is made simply with cashews, lime juice, and green chiles.

BBQ Cauliflower and Kale Bowl with Green Chile Cashew Crema

The crema though – honestly, I’d double this recipe and keep a jar of it on hand to drizzle it on everything – salads, quesadillas and tacos, roasted veggies, whatever! It’s so simple, but so good!

When you go to bite into this, you’ll see what the hype is about – so much flavor, consistency, and so satisfying for a full vegan meal!

BBQ Cauliflower and Kale Bowl with Green Chile Cashew Crema


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3.5 from 2 votes

BBQ Cauliflower and Kale Bowl with Green Chile Cashew Crema

Servings: 4 people


  • 6 cups raw cauliflower
  • extra virgin olive oil to drizzle
  • salt and pepper to taste
  • 1 cup barbecue sauce
  • 4 packed cups kale
  • 1 15.5-ounce can black beans drained and rinsed
  • 1 cup cashews soaked for at least 6hours or overnight
  • 1/3 cup water + 1 tablespoon
  • 1 tablespoon freshly squeezed limejuice
  • 1.5 tablespoons canned mild greenchiles
  • 2 cups cooked white rice
  • ½ cup jarred jalapenos


  • Preheat the oven to 425 degrees. Lay the cauliflower out on a baking tray, drizzle with olive oil and toss to coat. Season generously with salt and pepper and bake for 35 to 40 minutes, tossing halfway through, until cauliflower is fork tender and browned on edges. Once the cauliflower is done, pour into a large mixing bowl and drizzle with barbecue sauce and toss to coat.
  • Meanwhile, in a large bowl add the kale, drizzle lightly with olive oil and season slightly with salt. Using your hands, massage kale until all kale is coated in the oil and seems wilted, about3 minutes. Set aside.
  • Make the crema. Place the cashews, water, lime juice, and chiles in the food processor, season with salt and process until smooth. Taste and adjust with more salt for flavor or more water to thin, if needed (it is meant to be a drizzly sauce!)
  • Once the cauliflower is done, prepare your bowls. Equally divide the kale, rice, and beans among bowls. Add equal cauliflower and top with jalapenos. Drizzle with crema. Serve.

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Lola says:
This looks so good! How long do you think the crema would last in the fridge! Congrats on your babies - you look so great!
Meaghan says:
Lola! Thank you for the love - you're the best. That crema will last up to 5 days in the fridge! Let us know if you make it!
Anonymous says:
This was not anything special at all

2 stars

Meaghan says:
Oh no! We SO appreciate your honest review. What could have made it better? We would love to hear!
Elle says:
This recipe is delicious! My husband loves them! Thanks for sharing!
Meaghan says:
Yay! This is so great to hear!!
Katie N says:
This recipe was delicious!! I edited a bit and used plain greek yogurt as a base instead of the cashews, but either way, the crema was the perfect pairing with the BBQ roasted cauliflower! Such a filling vegan/vegetarian meal!

5 stars

Meaghan says:
Katie! We are so happy you adapted this and that you enjoyed it so much. Thank you for giving it a great rating!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.