Thai Style Roasted Cauliflower Steaks
Note: Let's be honest here: I can only get about 3 - 4 cooperative slabs out of each head of cauliflower -- the rest of the pieces fall apart into florets. It's no big deal, you can roast the florets alongside the steaks and serve them with all the accoutrements and they will taste mighty fine (maybe a tad lacking in presentation - ah well) -- or just reserve them for another use.
Note: Let's be honest here: I can only get about 3 - 4 cooperative slabs out of each head of cauliflower -- the rest of the pieces fall apart into florets. It's no big deal, you can roast the florets alongside the steaks and serve them with all the accoutrements and they will taste mighty fine (maybe a tad lacking in presentation - ah well) -- or just reserve them for another use.
- 1/4 cup cilantro chopped
- 2 tsp sugar
- juice and zest of 1 lime
- about 1/3 - 1/2 large head cauliflower (see note
- 2 tablespoon l plus extra for drizzling
- 1 tsp fish sauce (vegan alteration: wheat-free tamari)
- 1 jalapeã±o finely chopped (seeded for milder tastes)
- 1/4 cup dry-roasted, unsalted peanuts crushed or finely c
- extra cilantro lime and jalapeã±o, for serving
- Carbohydrate 2.2823434375 g
- Cholesterol 0 mg
- Fat 0.0712815625 g
- Fiber 0.291149997711182 g
- Protein 0.1889075 g
- Saturated Fat 0.015016875 g
- Serving Size 1 1 serving (32g)
- Sodium 1163.2555 mg
- Sugar 1.99119343978882 g
- Trans Fat 0.0235775 g
- Calories 8 calories
Step-by-step
- Preheat oven to 425F.
- Carefully trim the outer leaves off your cauliflower leaving the stem intact.
- Slice the cauliflower into about 3/4" slabs all the way through the stem.
- Reserve any loose florets (probably half a head, or so) for another use -- or just roast them alongside the steaks.
- Liberally drizzle cauliflower with olive oil and roast on a baking sheet in a single layer for 30 minutes, until deep golden brown with crisp spots in places.
- Let cool slightly.
- Meanwhile, stir together cilantro, 2 T olive oil, lime juice, fish sauce or tamari, sugar and jalapeño in a small bowl.
- Top cauli steaks with cilantro mixture, crushed peanuts and lime zest and extra cilantro, lime juice and jalapeños to taste.
- Enjoy!
Thai Style Roasted Cauliflower Steaks: A Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But I've learned that even amidst the chaos of daily life, a simple, flavorful dinner can be surprisingly easy to whip up. This Thai Style Roasted Cauliflower Steaks recipe is a perfect example – it's quick, healthy, and bursting with vibrant Thai flavors. The best part? It's incredibly versatile! I often adjust the ingredients based on what's in my fridge and what my family's cravings are that night.
The beauty of this recipe lies in its simplicity. Forget complicated techniques and long prep times. The majority of this dish's flavor comes from a simple yet incredibly effective sauce that’s made with fresh cilantro, zesty lime juice, fragrant fish sauce (or tamari for a vegetarian option), a touch of sweetness from sugar, and a kick from finely chopped jalapeño. This mixture is then liberally drizzled over perfectly roasted cauliflower steaks, creating a delicious harmony of flavors and textures.
The roasting process itself is incredibly straightforward. I simply slice the cauliflower head into thick steaks, drizzle with olive oil, and roast them in the oven until they’re golden brown and slightly crisp. This method allows for a nice caramelization on the exterior, while keeping the inside tender. Don't worry about the florets that break off - you can roast those alongside the steaks, or save them for another meal, perhaps in a stir-fry or added to a curry!
The finished dish is visually stunning with its golden-brown cauliflower steaks, vibrant green cilantro, and crunchy peanuts. The textures are equally captivating – the tender interior of the cauliflower contrasting with the crunchy exterior and the nutty crunch of the peanuts. Each bite is a symphony of flavors – sweet, savory, spicy, and tangy – and the aroma alone is enough to make your mouth water.
I’ve found that this dish is a crowd-pleaser, suitable for both weeknight dinners and casual gatherings with friends and family. It’s also a great way to sneak in more vegetables into your diet, especially for those who may not be the biggest fans of cauliflower. The vibrant Thai flavors elevate the humble cauliflower to a whole new level of deliciousness. This is a keeper, a true go-to when I need a delicious and quick meal.
One of the best aspects of this recipe is its adaptability. Feeling adventurous? Experiment with different spices or add some toasted sesame seeds for extra crunch. Want to make it even more nutritious? Toss in some roasted vegetables alongside the cauliflower steaks. The possibilities are endless, and the result is always delicious. So next time you’re looking for a quick, healthy, and utterly delicious meal, give this Thai-style roasted cauliflower a try – I guarantee it will become a staple in your kitchen!
Serving Suggestions:
- Serve as a main course with a side of rice or quinoa for a complete and satisfying meal.
- Pair it with grilled chicken or fish for a protein boost.
- Add some roasted sweet potatoes or broccoli for a heartier dish.
- Use the leftover sauce to marinate tofu or chicken for another meal.
Remember to adjust the amount of jalapeño to your preferred spice level. Start with a smaller amount and add more to taste if you enjoy a spicier kick. Enjoy!
