Cauliflower steak
coconut curry glazed cauliflower steaks with toasted coconut
By:
Published:
21 May 2025
Okay, let me tell you something... I’ve always been a bit skeptical about cauliflower. Seriously, it's always seemed like the vegetable that’s trying to be something else – mashed potatoes, rice, even steak? But recently, I stumbled upon a recipe that completely changed my mind. My friend Maria told me about this dish that she had in Thailand a few years ago. It was Coconut Curry Glazed Cauliflower Steaks, and it was, she said, transformative. Intrigued, I started experimenting, and I gotta tell you... I think I have nailed it. I even added a bit of toasted coconut to the dish. (My son hates coconut. He thinks its gross!)
These aren't your sad, steamed cauliflower florets. We're talking thick, juicy cauliflower steaks seared to golden perfection, slathered in a rich, fragrant coconut curry glaze, and finished with toasted coconut for that extra touch of magic. If you're looking for a way to spice up your veggies, this is it. (It is also pretty easy to make)
The beauty of this recipe lies in its simplicity. It's quick to prepare, bursting with flavor, and surprisingly satisfying. Whether you're a committed vegetarian, a flexitarian looking to eat more plants, or simply someone who wants to try something new, these coconut curry glazed cauliflower steaks are bound to impress. Plus, it's a great way to sneak more veggies into your diet without sacrificing flavor. And who doesn’t love a good excuse to use coconut milk?
Required Equipments
- Large Skillet
- Mixing Bowls
- Whisk
- Baking Sheet
- Parchment Paper
- Tongs
Coconut Curry Glazed Cauliflower Steaks with Toasted Coconut: Frequently Asked Questions
Coconut Curry Glazed Cauliflower Steaks with Toasted Coconut
Transform ordinary cauliflower into a flavor-packed dish with these Coconut Curry Glazed Cauliflower Steaks. Seared to perfection and coated in a luscious coconut curry sauce, these steaks are a delightful vegetarian main course.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the Oven: Get started by preheating your oven to 400°F (200°C). This ensures the cauliflower steaks will cook evenly and develop a beautiful glaze.
- Prepare the Cauliflower: Wash the cauliflower head and trim the outer leaves. Stand the cauliflower upright on its stem. Using a large knife, cut 1-inch thick "steaks" from the center. You'll likely get 2-3 good steaks; the outer pieces can be used for roasting or another recipe. (pro tip: don't throw away the outer pieces. Steam them for a quick snack!)
- Season the Cauliflower: In a bowl, drizzle the cauliflower steaks with 1 tablespoon of olive oil, salt, and pepper. Make sure to coat both sides evenly.
- Sear the Cauliflower: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the cauliflower steaks for 3-4 minutes per side, until golden brown. Searing adds a delicious caramelized flavor and helps the cauliflower hold its shape. It's okay if they are not fully cooked inside; the oven will finish the job.
- Make the Coconut Curry Glaze: In a small bowl, whisk together the coconut milk, curry paste, honey (or maple syrup), soy sauce, lime juice, and ginger. Ensure everything is well combined to create a smooth and flavorful glaze. Taste, and adjust seasonings as needed—maybe a pinch of salt? A little extra lime?
- Glaze the Cauliflower: Place the seared cauliflower steaks on a baking sheet lined with parchment paper. Pour the coconut curry glaze over the steaks, ensuring they are generously coated. Brush the glaze evenly across the surface. Don't be shy with the glaze—it's what makes them sing!
- Bake the Cauliflower: Transfer the baking sheet to the preheated oven and bake for 15-20 minutes, or until the cauliflower is tender and the glaze is bubbly and slightly caramelized. Keep an eye on them to prevent burning.
- Toast the Coconut (Optional): While the cauliflower is baking, toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden brown. This adds a lovely texture and nutty flavor, but it’s totally skippable if you are not a coconut fan.
- Garnish and Serve: Once the cauliflower steaks are out of the oven, sprinkle them with toasted coconut (if using) and chopped cilantro. Serve immediately, perhaps over a bed of rice or quinoa.
- Serving Suggestion: For an extra layer of flavor, consider garnishing with a squeeze of fresh lime juice just before serving. A sprinkle of red pepper flakes can add a touch of heat if you like things spicy! Maybe serve with a side of roasted veggies, or a fresh salad?
📝 Notes
- Adjust curry paste to your spice preference.
- For a richer flavor, use full-fat coconut milk.
🍎 Nutrition
Calories: 250 kcal
Protein: 5 g
Fat: 16 g
Carbohydrates: 20 g
Fiber: 7 g
Calcium: 50mg
