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.
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)
Instructions
- Preheat your oven to 425°F (220°C). 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 350°F (175°C) 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
Find it online:
https://www.easyveganmealplan.com/recipe/thai-cauliflower-steaks/