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Remember that time I visited Kuala Lumpur? The street food scene was just… insane. Every corner had something new and delicious. One thing that always stuck with me was how Malaysians effortlessly blend sweet, savory, and spicy flavors. This recipe is my attempt to bottle up some of that magic, right in your kitchen.
We're taking a humble head of cauliflower and transforming it into something truly special. Think thick, juicy 'steaks' seared until golden brown and then drenched in a homemade peanut sauce that's so good, you'll want to lick the plate clean. Its surprisingly easy to make and tastes divine! No cap. The complexity of flavors will blow your mind with a hint of spiciness.
Don't be intimidated by the word 'modern.' This recipe is totally achievable for cooks of all levels. I’ll walk you through each step, with plenty of tips and tricks along the way. Consider this a jumping-off point—feel free to adjust the spice level, add your favorite veggies, or even try different nuts in the sauce. Most of all have fun and goodluck! One day you wil become an expert in caulifower cooking. One of my personal favorites is using macadamia nuts.
Required Equipments
- Large Knife
- Cutting Board
- Mixing Bowl
- Whisk
- Oven-Safe Skillet
- Saucepan
Modern Malaysian Cauliflower Steak with Peanut Sauce: Frequently Asked Questions
Modern Malaysian Cauliflower Steak with Peanut Sauce
Experience a culinary adventure with this Modern Malaysian Cauliflower Steak, featuring thick-cut cauliflower steaks seared to perfection and smothered in a rich, savory peanut sauce. This dish elevates the humble cauliflower to a star ingredient, blending Malaysian flavors with contemporary cooking techniques, making it a memorable vegetarian delight.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Cauliflower: Start by preheating your oven to 400°F (200°C). This ensures the oven is at the right temperature when the cauliflower steaks go in.
- Cut the Cauliflower: Remove the outer leaves of the cauliflower. Stand the cauliflower upright on a cutting board. With a large knife, cut two 1-inch thick 'steaks' from the center. You'll likely have florets that break off—don't discard them! Save them for roasting or another use. Tip: Cutting the steaks requires a bit of force. Make sure your knife is sharp and your cutting board is stable.
- Season the Cauliflower Steaks: In a small bowl, whisk together 2 tablespoons of olive oil, 1 teaspoon of ground turmeric, 1/2 teaspoon of cumin, 1/4 teaspoon of chili powder, and salt and pepper to taste. Brush this mixture generously over both sides of the cauliflower steaks. Ensure every nook and cranny is coated for maximum flavor. Visual Cue: The cauliflower should have a vibrant yellow hue from the turmeric.
- Sear the Cauliflower Steaks: Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering (but not smoking!), carefully place the cauliflower steaks in the skillet. Sear for 3-4 minutes per side, until they are nicely browned and slightly caramelized. This step is crucial for developing a rich, nutty flavor. Tip: Don't overcrowd the pan! If your skillet isn't large enough, sear the steaks in batches.
- Bake the Cauliflower Steaks: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cauliflower is tender and easily pierced with a fork. Baking ensures the cauliflower is cooked through without burning the exterior. Troubleshooting: If the cauliflower starts to brown too quickly, loosely tent the skillet with foil.
- Prepare the Peanut Sauce: While the cauliflower is baking, make the peanut sauce. In a medium saucepan, combine 1/2 cup of peanut butter (smooth or crunchy, your choice!), 1/4 cup of coconut milk, 2 tablespoons of soy sauce (or tamari for gluten-free), 1 tablespoon of lime juice, 1 tablespoon of brown sugar (or honey), 1 teaspoon of grated ginger, 1 clove of minced garlic, and 1/4 teaspoon of red pepper flakes (or more, to taste).
- Simmer the Peanut Sauce: Bring the peanut sauce to a simmer over medium heat, stirring constantly, until it is smooth and slightly thickened, about 3-5 minutes. If the sauce is too thick, add a tablespoon of water at a time until it reaches your desired consistency. Visual Cue: The sauce should coat the back of a spoon.
- Assemble the Dish: Once the cauliflower steaks are out of the oven, place them on a serving plate. Generously spoon the peanut sauce over each steak, making sure to cover every surface. Tip: For a more elegant presentation, you can use a squeeze bottle to drizzle the sauce.
- Garnish and Serve: Garnish with chopped peanuts, fresh cilantro, and a squeeze of lime juice. Serve immediately and enjoy your Modern Malaysian Cauliflower Steak with Peanut Sauce! Optional: Add a side of coconut rice or stir-fried vegetables for a complete meal.
📝 Notes
- For extra flavor, marinate the cauliflower steaks for 30 minutes before searing.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
🍎 Nutrition
Calories: 450 kcal
Protein: 18 g
Fat: 30 g
Carbohydrates: 30 g
Fiber: 10 g
Calcium: 100 mg
