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.”

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.

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

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.

with love, Ali

leave a comment

Recipe Rating