Roasted Cauliflower w/ Cashew “Nacho Cheese” (Whole30!)

There’s a restaurant just around the block from my job called Gracias Madre. It’s entirely vegan Mexican food. Sounds so weird, right? Except for it’s not. Everything I’ve ever had there is delicious (the horchata latte is beyond this world and the alcoholic drinks are some of the best I’ve ever had), and the restaurant itself is so pretty that after visiting for the first time, it quickly became one of my favorite spots in West Hollywood. It’s definitely always a high contender on where to take visitors when I have them!

One of the things I almost always order when I stop in for a bite is the roasted cauliflower with cashew “nacho cheese” sauce. It is mouthwateringly good, even though it sounds a little strange. You just have to trust me here.


The first time I ordered this I was actually doing a round of whole30. I asked what the sauce was made of and was told that it contained cashew butter, chipotle peppers, some coconut milk, and lime juice. Since then I’ve made many batches, trying to get it just right to perfectly recreate the dish. And finally, I think I’m there!


This functions really well as a snack or side dish. I make a big batch of the sauce, store it in the fridge for a week, and roast the cauliflower as needed. I always hated cauliflower before I started making this, and now it’s a regular on my weekly grocery list! Any dish that causes that kind of 180 is a winner in my book.

cauli 1.jpg

To make the cashew nacho cheese:

1/2 cup canned coconut milk

1/2 cup cashew butter

2 tbsp of the sauce from canned chili’s in chipotle adobo sauce + 1 actual chili pepper

1 garlic clove

1-2 tsp of lime juice

Blend all ingredients in a food processor. DONE.


To make the cauliflower “chips”:

Cauliflower florets, however much you want!

olive oil


Preheat oven to 400 F. Slice the cauliflower into smaller slices. Place on baking sheet and drizzle with olive oil, then season with salt. Mix so that the cauliflower is evenly coated. Bake for about 25 minutes, turning over halfway through, until the pieces are crispy.

Drizzle the sauce over the cauliflower and enjoy!



So, whole30-ers, how’s it going?! I’m definitely eating a lot less crap and I really am craving less (my biggest challenge is food FOMO: when I see a box of doughnuts placed in front of me that everyone else is enjoying, even if I didn’t want doughnuts, I get kind of desperate). I cheated last week with taking a bite of cake and I had a beer at my friend’s birthday party, but I’m not sweating it too much because I don’t think it’s healthy to have too much guilt about what you eat, whether it’s “healthy” or not. Life’s about living, ya know? And sometimes that means taking a bite of a doughnut.

Love you people!