Thai Style Roasted Cauliflower Steaks
2 servings adjust servings
Note: Let's be honest here: I can only get about 3 - 4 cooperative slabs out of each head over cauliflower -- the rest of the pieces fall apart into florets. It's no big deal, you can roast the florets alongside the steaks and serve them with all the accoutrements and they will taste mighty fine (maybe a tad lacking in presentation - ah well) -- or just reserve them for another use.
Ingredients
- About 1/3 - 1/2 large head cauliflower (see note)
- 1/4 cup cilantro, chopped
- 2 T olive oil, plus extra for drizzling
- juice and zest of 1 lime
- 1 tsp fish sauce (vegan alteration: wheat-free tamari)
- 2 tsp sugar
- 1 jalapeño, finely chopped (seeded for milder tastes)
- 1/4 cup dry-roasted, unsalted peanuts crushed or finely chopped
- extra cilantro, lime and jalapeño, for serving
Instructions
- Preheat oven to 425F. Carefully trim the outer leaves off your cauliflower leaving the stem intact. Slice the cauliflower into about 3/4" slabs all the way through the stem. Reserve any loose florets (probably half a head, or so) for another use -- or just roast them alongside the steaks. They won't look as cool, but whatever.
- Liberally drizzle cauli with olive oil and roast on a baking sheet in a single layer for 30 minutes, until deep golden brown with crisp spots in places. Let cool slightly.
- Meanwhile, stir together cilantro, 2 T olive oil, lime juice, fish sauce or tamari, sugar and jalapeño in a small bowl.
- Top cauli steaks with cilantro mixture, crushed peanuts and lime zest and extra cilantro, lime juice and jalapeños to taste. Enjoy!
