Thai-Inspired Cauliflower Steaks

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Thai-Inspired Cauliflower Steaks

These Thai-inspired cauliflower steaks are roasted to perfection, with a tangy and sweet sauce that brings out the best in each bite. The roasted cauliflower's caramelized edges are complemented by a zesty, herb-infused sauce, making this a standout addition to any plant-based meal. Serve alongside jasmine rice, soba noodles, or crispy tofu for a well-rounded dish.
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Meal Type: Dinner, Sides
Special: 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Oven
Ingredient: Cauliflower
Servings: 4
Ingredients
  • 1 large head cauliflower
  • 1 tablespoon(s) light oil (such as canola or vegetable) or omit for oil-free
  • Salt & pepper to taste
  • 1/4 cup(s) fresh cilantro roughly chopped
  • 1 shallot diced (or 1/4 cup yellow onion)
  • 2 clove(s) garlic minced or pressed
  • 2 tablespoon(s) brown sugar
  • 2 tablespoon(s) soy sauce (gluten-free if preferred)
  • 1/2 teaspoon(s) crushed red pepper flakes (optional for spice)
  • 1 lime zested and juiced
  • 1/4 cup(s) roasted salted peanuts roughly chopped (optional)
US Customary - Metric
Instructions
  • Preheat your oven to 425ยฐF (220ยฐC). Lightly grease a large baking sheet or line it with parchment paper.
  • Place the cauliflower stem-side down on a cutting board and cut into 1-inch (2.5 cm) thick steaks. Trim off any leaves or tough parts if needed. The outer slices may break apart; roast them alongside the steaks.
  • Brush the oil over the cauliflower steaks and season both sides with salt and pepper. Place on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
  • While the cauliflower roasts, prepare the sauce by combining the cilantro, shallot, garlic, brown sugar, soy sauce, red pepper flakes, lime zest, and lime juice in a small bowl. Stir well.
  • Once the cauliflower is roasted, transfer to a serving platter. Spoon the sauce over the steaks and sprinkle with chopped peanuts if desired. Serve hot.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. For best results, store the cauliflower steaks and sauce separately to maintain texture. Reheat in the oven at 350ยฐF (175ยฐC) until warmed through, or reheat in a skillet over medium heat.
Notes
Oil-Free: Omit the oil and roast the cauliflower without it for a lighter version.
Soy-Free: Use coconut aminos in place of soy sauce to keep it soy-free.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 177kcal | Carbohydrates: 22g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 613mg | Potassium: 780mg | Fiber: 6g | Sugar: 11g | Vitamin A: 150IU | Vitamin C: 107mg | Calcium: 74mg | Iron: 2mg
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