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Thai Peanut Cauliflower Steaks

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A quick and easy dinner recipe that’s sure to satisfy! Serve with quinoa, zucchini noodles, rice, or other roasted veggies for a delicious and filling vegan and gluten free dinner!

Ingredients

CAULIFLOWER:

  • 1 large cauliflower*
  • 1 Tbsp. oil (I like avocado)
  • salt + pepper
  • a few pinches granulated garlic

SAUCE:

  • 1/2 cup peanut butter
  • 2 and 1/2 tsp. pressed / grated garlic
  • 1 Tbsp. freshly grated ginger
  • 5 tsp. Tamari / soy sauce
  • 2 tsp.+ Sriracha
  • 2 tsp.+ honey / agave / maple syrup for vegans
  • hot water, as needed

SERVE:

  • green onion, peanuts, sesame seeds, Sriracha, lime juice, basil, cilantro, etc.

Instructions

  1. CAULIFLOWER: Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper.
  2. Remove any leaves from your cauliflower, leaving the stalk in tack. Using a sharp knife, cut vertically through the middle of the stalk and through the cauliflower – your cauliflower will be in two halves. Cut the rounded edge** off of each half so that you have two flat 2″ cauliflower steaks.
  3. Rub each “steak” with oil, then season with salt, pepper, and a pinch of granulated garlic. Roast for 20 minutes, then carefully flip the steaks over and roast for another 10. You want the cut sides to be nice and caramelized and the cauliflower flesh to be nice and tender.
  4. SAUCE: Add peanut butter, garlic, ginger, soy sauce, Sriracha, and honey into a medium bowl. Slowly add some hot water to thin, and mix to combine. You’ll want the sauce pourable, but not overly watery. Use your judgement here. Taste, and adjust as needed. Set aside.
  5. SERVE: Carefully put one of your cauliflower steaks on a plate. Liberally cover with peanut sauce*** and garnish with desired toppings.

Notes

*As you can tell by the photos, I used purple cauliflower! I <3 it so much because of its color, but it tastes exactly the same as the white stuff. Choose whichever color cauliflower you’d like!

**Don’t throw away those extra florets – roast them separately for about 20 minutes at 400.

***You’ll likely have leftover sauce, but it’s really good on everything. I linked a few recipes I <3 it with in the post!

Cauliflower steak cooking method from my photography idol, Broma Bakery!

Find it online: https://www.fooduzzi.com/2017/07/thai-peanut-cauliflower-steaks/

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