Cauliflower Steaks with Red Curry Peanut Sauce
Delicious vegan cauliflower "steaks" drizzled with a creamy Thai curry peanut sauce.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head cauliflower
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1 1/2 cup full-fat coconut milk, oat milk, soy milk, or almond milk
- 2 tablespoons Thai red curry paste
- 3 tablespoons peanut butter
- 1 teaspoon sugar
- 1/4 cup unsalted dry-roasted peanuts, chopped
- 1/4 cup roughly chopped cilantro (optional)
Instructions
- 1
Preheat oven to 350 F. Line a baking sheet with parchment paper or foil.
- 2
Carefully trim the outer leaves off your cauliflower while leaving the stem intact. Place the cauliflower on the cutting board, stem side down. With a chef’s knife, slice the cauliflower into 4 slabs about 1 inch thick all the way through the stem. Reserve about 2 cups of loose florets for the sauce; any remaining loose florets can be saved for another use.
- 3
Rub the cauliflower steaks with the oil and lay them on the baking sheet in a single layer. Sprinkle salt over the top. Roast for 35 to 40 minutes, until golden brown a slightly crispy around the edges.
- 4
In a food processor, pulse together the 2 cups cauliflower florets until it resembles the texture of couscous. Add the coconut milk, red curry paste, peanut butter, and sugar and blend until a smooth paste forms.
- 5
Heat a small saucepan over medium heat. Add the curry paste mixture. Simmer for 2 to 3 minutes, until the sauce is thick enough to coat the back of a spoon.
- 6
Transfer the cauliflower steaks to a large serving dish or divide among 4 plates. Drizzle the red curry peanut sauce over the steaks, and garnish with the peanuts and cilantro (if using). Serve with rice on the side.