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roasted cauliflower steaks with thai peanut sauce

roasted cauliflower steaks with thai peanut sauce

Adapted from The Almond Eater

Thick slices of cauliflower roasted to perfection then topped off with a delicious nutty sauce. Hearty, flavorful, low-carb & gluten-free.

Servings 8 servings
Author Rosemary Stelmach

Ingredients

  • 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

Instructions

  1. Preheat oven to 400°F.

  2. 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.

  3. 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.

  4. 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.

  5. Drizzle peanut sauce over cauliflower.  Garnish with chopped parsley and lime wedges.  Serve extra sauce on the side.