Welcome to day 26 of our 30-day challenge. We’re on the home stretch, friends. I’d like to share a recipe with you today for an amazing side dish. Roasted cauliflower steaks. Top them off with delicious peanut sauce and you’ll have them going back for seconds. For sure.
When you choose your cauliflower, try to find two that are on the heavy side. The heavier each one is …the more likely that the florets will be tightly formed, making it easier to cut it into steaks.
It couldn’t be easier. The cauliflower steaks are brushed with oil, seasoned with salt & pepper, then placed in the oven to hang out until they are tender and golden. No need to even flip them midway.
While that’s happening, let’s work on the delicious peanut sauce. The addition of curry and ginger add multiple layers of flavor. YUM. And, by the way, you can make this sauce ahead of time. It will actually be more flavorful with the extra “sitting” time. Just keep it stored in the fridge until ready to use.
Helpful Hint: Peel fresh ginger root and seal in a plastic bag. Place in freezer for future use. When a recipe calls for grated ginger, grab a piece from the freezer. You’ll find that grating frozen ginger is far easier.
Keep an eye on the cauliflower roasting in the oven. The timing varies based on the thickness of the steaks as well as the denseness of the cauliflower. When the edges are beginning to brown, test for doneness by piercing the stem area with a fork.
Drizzle the peanut sauce over the cauliflower steaks just before serving. Offer extra sauce on the side.
grilled cauliflower steaks with thai peanut sauce
Adapted from The Almond Eater
- 2 heads of cauliflower
- 2 tablespoons olive oil
- coarse kosher salt
- freshly ground black pepper
- 1/4 cup peanuts
- 1 can of coconut milk
- 2 tablespoons sugar (for low-carb, replace with equivalent sugar substitute)
- 1 teaspoon red curry paste
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, roughly chopped
- 1/2 cup creamy peanut butter
- 1 tablespoon freshly squeezed lime juice
- chopped fresh parsley, for garnish
- lime wedges, for serving
Preheat oven to 400°F.
Remove the leaves from the cauliflower and then slice cauliflower long-ways into four even pieces and place them on a baking sheet. Some of the cauliflower may break away; add those pieces to the tray.
Brush cauliflower with olive oil and sprinkle generously with salt and pepper; cook for 20 to 30 minutes, or until cauliflower is tender and golden brown on edges.
While cauliflower is roasting, prep the sauce by combining peanuts, coconut milk, sugar, curry paste, grated ginger, chopped garlic, peanut butter & lime juice in a food processor or blender. Pulse until smooth.
Drizzle peanut sauce over cauliflower. Garnish with chopped parsley and lime wedges. Serve extra sauce on the side.