Step 1

In medium-sized sauce pot, add the dismembered cauliflower, cashews, garlic, salt, rice vinegar and bay leaf along with 2 cups of water and cover.

Step 2

Heat on medium-high until it reaches a slow boil, then steam for 10-15 minutes until the cauliflower is cooked through out and breaks apart easily. Let it cool, then strain and remove the bay leaf.

Step 3

Transfer the mixture to a high-speed blender. Start blending on low speed and, using damper/plunger, mash all the ingredients down to ensure everything gets blended. Add a few splashes of water or non-dairy milk only if absolutely needed (we’re looking to create as thick of a mixture as possible for the buttah so the less liquid the better). Once completely blended and smooth, measure out 1/2 cup of the butter and chill the rest for another use.

Step 4

Save the remaining buttah base in a closed container in the fridge for up to a week.

Step 5

Preheat oven to Lightly oil a baking sheet.

Step 6

To prep the eggplant, slice it in half length-wise and score the inside without piercing the skin, with one tablespoon of oil rubbed into each top half. Season with the salt. Spread a thin layer of cauliflower buttah on the open face of each half allowing some to get between the slices.

Step 7

On a separate plate, apply potato chip crust to cover the open eggplant flesh. Add a few dollops of cauliflower buttah to the top and place sliced tomatoes along with and bake face side up for 40-45 minutes.

Step 8

Remove from heat garnish with fresh basil leaves and serve.