This recipe takes humble cauliflower and transforms it into a vibrant and flavorful masterpiece. Imagine tender cauliflower steaks bathed in a creamy coconut curry sauce, surrounded by a medley of colorful vegetables. It’s a healthy, satisfying meal that’s surprisingly simple to make. It's also incredibly versatile, and you can customize it with your favorite vegetables or spices.
I first discovered this recipe during a trip to Thailand. I was blown away by how delicious and easy it was to make. The fragrant curry, the tender cauliflower, the vibrant vegetables – it was a culinary revelation! I immediately knew I had to share this delightful experience with you.
Required Equipments
- Large skillet
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Baking sheet (optional)
Cauliflower Steaks with Coconut Curry and Vegetables: Frequently Asked Questions
Cauliflower Steaks with Coconut Curry and Vegetables
This recipe elevates simple cauliflower into a flavorful, satisfying dish. Creamy coconut curry sauce enhances the tender cauliflower steaks, complemented by a mix of colorful vegetables.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's prep our cauliflower. Wash and trim a large head of cauliflower, removing any damaged leaves. Then, slice it into 1-inch thick steaks, aiming for uniformity – nice and even.
- Next, we'll massage those cauliflower steaks. In a bowl, combine 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Gently toss the steaks in this mixture to coat them evenly. It’s a little like giving them a spa treatment before they hit the pan.
- Now for the star of the show – the curry! Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add 1 chopped onion and 2 minced cloves of garlic. Sauté until softened, about 5 minutes, and don't forget to stir occasionally; you don’t want any burnt bits!
- Stir in 1 tablespoon of curry powder, 1 teaspoon of ginger, and a pinch of red pepper flakes. Cook for another minute, stirring constantly, to toast the spices and release their amazing aromas. This step is crucial for unlocking all that curry flavor, you'll see!
- Time to add some veggies! Toss in 1 cup of chopped broccoli florets, 1/2 cup of sliced bell peppers, and 1/2 cup of sliced carrots. Cook for around 5-7 minutes until they are tender-crisp – a nice balance between still having some bite and being fully cooked. And remember to stir those veggies from time to time to ensure even cooking.
- Pour in 1 cup of coconut milk, stir well, and bring to a simmer. Then, gently place the cauliflower steaks in the skillet, ensuring they are nestled in the sauce. Reduce the heat to medium-low, cover, and simmer for 10-15 minutes, or until the cauliflower is tender but still holds its shape.
- Now, it’s all about presentation! If you like, transfer the cauliflower steaks and veggies to a baking sheet to broil them for a couple of minutes to get a nice golden-brown crust – totally optional, but highly recommended for extra deliciousness. My friend, Sarah, swears by this step!
- Once the cauliflower is cooked to perfection, serve immediately. Garnish with fresh cilantro or chopped peanuts (optional) to elevate the presentation. And yes, it's perfectly okay to be a bit generous with the garnish!
📝 Notes
- Adjust the amount of red pepper flakes according to your spice preference.
- Feel free to experiment with other vegetables like zucchini, green beans or mushrooms.
- For a richer curry flavor, you can add a teaspoon of curry paste along with the curry powder.
- Make sure not to overcrowd the pan when cooking the cauliflower steaks; if necessary, cook them in batches to ensure even browning and cooking.
🍎 Nutrition
Calories: 350kcal
Protein: 10g
Fat: 15g
Carbohydrates: 40g
Fiber: 10g
Calcium: 80mg
