Cauliflower Steaks
It’s weird that vegetables are part of a trend cycle, isn’t it? Like, I saw someone actually roll their eyes the other day about a kale recipe. As in, kale is so 2010. Ridic. I mean, there are vegetables that I do not want to deal with (sorry okra, I cannot with you) but I’d never leave them on my plate because they’re not hip enough. Cauliflower felt like it was on the edge of a backlash recently, too. Everyone was all cauliflower cous cous this and cauliflower rice that and then it got expensive… well, I thought it was only a matter of time before nobody wanted to hear about cauliflower anymore. Not that it would have stopped me from making it, because I love it. And now that I’ve found a new way to cook it and serve it, I’ll be hanging on to it no matter which way the wind blows.
These cauliflower steaks are a fantastic side but they can also be a substantial main. One steak is surprisingly satisfying. Roasting them in the oven gives them a nutty flavour, enhanced by the peanut coconut sauce. They take on a great colour, making them even steak-ier. If you were having a vegetarian or vegan friend over, this would make a great alternative to the default pasta veggies often get served. And look how gorgeous they are! They definitely feel special enough to serve at a dinner party. You can serve them light side up, but if you gently flip them over onto the plate, you’ll get an even more barbecued looking steak.
photo by Ashley Van Der Laan
Ingredients
- 1 head of cauliflower
- 2 Tbsps olive oil
- salt and pepper
- 1/4 cup peanut butter
- 1 clove of garlic
- 1/2 tsp grated ginger
- 1/2 tsp red curry paste
- 1/4 cup coconut milk
- 2 Tbsps cilantro, chopped
Method
Preheat your oven to 400 degrees.
Cut your head of cauliflower in half, from top to bottom. Lay each half on a cutting board and cut away most of the big centre stalk. Peel away any leafy bits, too. Now slice your cauli halves into steaks - about an inch and a half thick each. You might have some smaller bits at the end and that's okay. I got four large steaks and two little ones.
Place the steaks on a baking sheet and brush them with olive oil. Sprinkle with salt and pepper. Get them in the over for 20 minutes
Place the peanut butter, garlic, ginger, curry and coconut milk in a blender and whizz until smooth.
Use a spatula to lift each steak off the baking sheet and flip over to serve on a plate with a good drizzle of sauce. Top with a bit of cilantro if you like!
You might also like
Lisa’s Letters Home: Strata
It was my mother-in-law’s 70th birthday gathering last weekend, and she decided on a brunch family get together for the Sunday. I love brunch. Brunch reminds me of home, and of
Baked Apple Pie Oatmeal
Can someone explain people who skip breakfast to me? You know the type, that person who says, “Ugh, I can’t eat anything in the mornings. Maybe I’ll have a coffee
Sandwich Sushi
Here’s a blast from the recent past… sandwich sushi! Laura and I are both living the high life of parents who don’t yet have to pack lunches five days a
Hey, thanks for stopping by!
We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
0 Comments
No Comments Yet!
You can be first to comment this post!