This CAULIFLOWER STEAK RECIPE is a flavorful vegetarian alternative. These THAI PEANUT ROASTED CAULIFLOWER STEAKS are just the right amount of creamy, spicy, and tasty. This easy vegetarian meal or side is always a hit. SO MUCH FLAVOR!
For the Thai Peanut Sauce (adapted from She Simmers ):
1canUnsweetened Coconut Milk13.6 ounces
¼cupThai Red Curry PasteMaesri or Massaman can be used
¾cupCreamy Peanut ButterNaturally Unsweetened; Smucker’s works well
¼teaspoonred pepper flakesopt.
2tablespoonscider or white vinegar
For the Cauliflower Steaks:
Preheat oven to 400F and cover a baking sheet with foil. Spray the foil with cooking spray.
Slice the cauliflower head into 4 even pieces and place them, evenly spaced on the prepared baking sheet. (Save the extra cauliflower pieces for later use or roast alongside the steaks.) Brush each steak with olive oil then sprinkle with salt & pepper. Cook 30-35 minutes or until cauliflower is tender and edges are beginning to carmelize.
While cauliflower is cooking, prepare the sauce.
For the Thai Peanut Sauce:
Place all sauce ingredients in a medium saucepan over medium heat. Whisk constantly until sauce comes to a slow boil. Reduce the heat to low and simmer 5-7 minutes. Whisk continuously so mixture doesn’t scorch at the bottom. Remove sauce from the heat.
Drizzle sauce over cooked cauliflower and serve.
*Note: The Thai Peanut Sauce will keep in a glass container in the refrigerator for 4 weeks. It also freezes well.
**Note: Sauce will thicken when refrigerate. Just reheat and serve (dilute with a little water, if necessary).
***Note: Sauce is delicious served with grilled chicken or pork.