Procedure:

Preheat oven to 400 F. Slice your cauliflower into 1 inch steaks, leaving the large stem at the bottom so it helps the steaks hold together. Place on a parchment lined baking sheet and rub steaks with evoo, sea salt and ground black pepper. Bake for 20 to 25 minutes, or until tender and browned.

Place cherry tomatoes on a parchment lined baking sheet and toss with two tablespoons of evoo. Sprinkle with sea salt and freshly ground black pepper. Roast in the 400 F oven for 15 minutes until blistered.

In a blender, add the soaked cashews and some of the reserved boiling liquid and a few pinches of fine grain sea salt. Blend until creamy and white consistency. Set aside in a bowl.

Spread the cashew cream over the cauliflower steaks and top with blistered tomatoes. Optional: Garnish with fresh basil leaves.