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BBQ Cauliflower and Kale Bowl with Green Chile Cashew Crema

Servings 4 people

Ingredients

  • 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

Instructions

  • 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.