Looking for an awesome side dish that the whole family will love? This Roasted Cauliflower Steaks with Thai Peanut Sauce may be the one. It pairs well with grilled or roasted chicken, beef, pork or even fish. And that delicious peanut sauce will have them going back for seconds. For sure.
The prep work on this is quick & easy. Another benefit… you can roast the cauliflower early in the day, then gently reheat right before serving. Just hold off on dressing with the peanut sauce until then.
It couldn’t be easier to make these Roasted Cauliflower Steaks with Thai Peanut Sauce. Here’s a list of ingredients…
- Two heads of cauliflower – 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.
- Olive oil – I use extra-virgin olive oil. It adds a pronounced peppery fruity flavor. My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
- Kosher salt & freshly ground black pepper – For seasoning. The coarse texture of kosher salt makes it easier to pick up and sprinkle, offering better control over seasoning. Especially when adding salt by hand. I keep a small open bowl by my stove for an easy “pinch” when needed.
- Peanuts – Totally optional. The peanuts are broken down in the processor while blending with the other sauce ingredients. If desired, they add a bit of texture.
- Coconut milk – Full-fat is recommended. Coconut milk is made from the flesh of mature coconuts, not young coconuts or coconut water. The flesh of mature coconuts is thicker and richer in fat, which contributes to the creamy texture of coconut milk.
- Granulated sugar – For a touch of sweetness. For a low-carb sauce, use your favorite sugar substitute.
- Red curry paste – Red curry paste is a flavorful and aromatic blend of spices, primarily used as a base for Thai red curries and other dishes. It typically includes ingredients like dried red chilies, garlic, shallots, galangal, lemongrass, and various spices such as coriander, cumin, and peppercorns.
- Fresh ginger – Freshly grated. It can be helpful to place your peeled knob of fresh ginger in the freezer for a short time before grating. Ginger root adds a distinct, spicy, aromatic flavor. Fresh ginger is sweeter with more complex flavor than its ground counterpart.
- Fresh garlic – Chopped. If you prefer your sauce to be smoother, avoid unwanted chunks by using your garlic press or cheese grater.
- Creamy peanut butter – Best to use all-natural creamy peanut butter that’s made with minimal processing and few ingredients, typically just roasted peanuts and sometimes a little salt. It differs from conventional peanut butter, which often contains added ingredients like sugar, oils and stabilizers.
- Lime juice – Freshly squeezed is always best.
- Fresh parsley – Sprinkled over final dishl when serving. The tender fresh herb is always preferred over the dried variety. Fresh parsley has a clean peppery taste with a touch of earthiness.
- Lime wedges – For serving.
If you’re able to find purple cauliflower, go for it. The final presentation of roasted goodness, purple along with the white, is really awesome.
What is purple cauliflower?
- Purple cauliflower is not dyed.
- Its natural signature color comes from anthocyanin, the same antioxidant found in red cabbage and red wine .
- Sun exposure further exaggerates its effect on the cauliflower, resulting in bright purple heads.
- More sun exposure = more vibrant color.
- The purple variety generally has a milder and slightly sweeter flavor compared to white cauliflower, with nutty and earthy notes.
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.
- Preheat oven to 400°F.
- Remove the outer leaves from the cauliflower.
- Slice the cauliflower long-ways into four even pieces.
- Place them in a single layer on a baking sheet.
- Some of the cauliflower may break away; add those pieces to the tray.
- Brush the cauliflower steaks with olive oil.
- Sprinkle generously with salt and pepper.
- Roast for 20 to 30 minutes, or until cauliflower is tender and golden brown on edges.
While that’s happening…
Let’s work on the delicious peanut sauce. It all comes together in a hurry in my mini food processor. 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.
- Prep the sauce by combining the optional peanuts, coconut milk, sugar, curry paste, grated ginger, chopped garlic, peanut butter & lime juice in a food processor or blender.
- Pulse until smooth.
- 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.
Your Roasted Cauliflower Steaks are ready to be dressed with the yummy Thai Peanut Sauce…
- Drizzle some delicious peanut sauce over the cauliflower just before serving.
- Garnish with chopped parsley and lime wedges.
- Serve extra peanut sauce on the side.
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.
Ingredients
- 2 heads of cauliflower
- 2 tablespoons olive oil
- coarse kosher salt
- freshly ground black pepper
- 1/4 cup peanuts (optional)
- 1 can of coconut milk
- 2 tablespoons granulated sugar (for low-carb, replace with equivalent sugar substitute)
- 1 teaspoon red curry paste
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, roughly chopped (or minced, for a smoother sauce)
- 1/2 cup creamy peanut butter
- 1 tablespoon freshly squeezed lime juice
- chopped fresh parsley, for garnish
- lime wedges, for serving
Instructions
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Preheat oven to 400°F.
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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.
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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 the optional peanuts, coconut milk, sugar, curry paste, grated ginger, chopped garlic, peanut butter & lime juice in a food processor or blender. Pulse until smooth.
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Drizzle some peanut sauce over the roasted cauliflower. Garnish with chopped parsley and lime wedges. Serve extra sauce on the side.
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More roasted goodness…
Love the delicious sauce. Never knew cauliflower could be so darn good!
Thanks, Susan. Can’t agree more!