This is my vegan version of the French dish, Poulet à l’Estragon (Tarragon Chicken) and it’s got a lot of flavor. The cream sauce is made with cashews and gives it a rich sauce; but not heavy like dairy. Win-win! Fresh tarragon is the key here and is an essential in French cooking. I was inspired by the traditional dish that is popular in Brittany, France. Cauliflower is so versatile that it worked very well with this dish. I added this to linguine and it was perfect. You can leave it as a side dish too. Either way, I’m sure you’ll love it.
Preheat oven to 425F. Wash the head of cauliflower and cut into 1″ thick slices like you would for a cauliflower steak. Then cut the larger slices in half or thirds, discarding the core. You’ll have a lot of small pieces of cauliflower too and that’s fine. (Alternatively, you can chop the cauliflower into similar size pieces. I just did it this way to mimic chicken pieces in the traditional dish). Place all of the cauliflower on a parchment lined cookie sheet. Place the larger pieces around the outer edges and the smaller pieces more in the center of the sheet. This will allow for more even roasting. Sprinkle with the Old Bay Seasoning and salt or seasoned salt if using. Place in the oven for 25 minutes. While the cauliflower is roasting, add the cashews and water to a high speed blender and blend until smooth. Add a little more water if needed. Set aside. Next add the olive oil and butter to a large skillet on medium heat. Add the garlic and saute until the garlic is lightly browned. Slowly add in the wine and vegetable stock and stir. Next add in the cashew cream and chopped tarragon and stir until combined. Lower the heat to a simmer and add in the cauliflower. Make sure all of the cauliflower is coated and simmer for about 10 minutes. Garnish with some tarragon leaves. Add salt and pepper to taste if needed. Serve warm.