With a creamy, spicy peanut sauce as well as a tangy lime sauce, this Thai-Style Cauliflower Steak is always a crowd-pleaser! It’s the perfect dish for special occasions such as date night or a dinner party.
Cauliflower is so amazingly versatile. It can be baked and made into “wings”, roasted and added to salads, breaded and used as a sandwich filling, mashed like potatoes, pureed for a creamy sauce, or simply added to pasta or a pizza. It can also be “riced” for those who want to get even more veggies into their stir-fries. One of my favorite ways to make cauliflower is to slice it and serve it as a “steak.”
Cauliflower steak might look a little tricky, but it’s easy to make. To cut the cauliflower, you need to keep the stem intact, and you need to slice it as if you were slicing a loaf of bread. The slabs should be about an inch thick or so. I usually get two or three “steaks” from a head of cauliflower. There will be some florets leftover, but since there are so many uses to cauliflower, I don’t mind.
Simmering the cauliflower slices in broth with aromatics is the key to getting it nice and tender. Once it has softened, it’s seared in a pan to get it nice and brown, and to crisp up the edges a bit.
This Thai-Style Cauliflower steak is based on a recipe from the Rouxbe Plant-Based Professional course, which I took a few years ago. I’ve simplified their dish and used my own spicy peanut sauce. The mix of creamy peanut sauce and tangy lime sauce in this dish is quite heavenly. I like to serve it with steamed brown rice, but it’s also great with other whole grains or rice noodles.
Thai-Style Cauliflower Steak
- 1 head cauliflower, leaves and stem trimmed (do not core)
- 3 cups vegetable stock or water
- 2 cloves garlic, coarsely chopped
- 1 stalk lemongrass, cut in half lengthwise
- 2 kaffir lime leaves, optional
- 2 teaspoons oil, divided
- 2 shallots, thinly sliced into rings
- 1 1-inch piece ginger, peeled and minced
- 2 cloves garlic minced
- 1 Thai chile thinly sliced into rounds
- 2 scallions, thinly sliced
- 1/3 cup cilantro, coarsely chopped
- 2 tbsp toasted peanuts, roughly chopped
- ¼ cup fresh lime juice
- 3 tablespoons tamari
- 1 tablespoons agave
- 1 recipe Spicy Peanut Sauce
Preheat the oven to 350°F.
With the cauliflower sitting on its stem, slice it into large slabs, about 1-inch thick. Slice it the same way you would slice a loaf of bread. You’ll get two or three large slabs.
Mix together the vegetable stock, garlic, lemongrass, and kaffir lime leaves, if using, in a 9x12-inch baking dish.
Place the cauliflower in the dish with the stock mixture and cover tightly with foil. Bake for about 40 minutes, or a knife can go into it easily. It should be cooked throughout but still a little firm.
Heat 1 teaspoon of oil in a large fry pan over medium-high heat. Gently place the cauliflower steaks in the pan. Let it cook for about 4 to 6 minutes on each side. You want to get it golden brown. Don’t fuss with it too much, or it will fall apart.
Set the cauliflower aside and keep warm.
Mix together the lime juice, tamari, and agave.
Add the rest of the oil to the pan along with the shallots. Let cook for about 5 minutes, until it begins to brown and is fragrant. Add the ginger, garlic, and chilies. Cook for a minute or two and then add the scallions and the lime juice mixture. Cook for another minute, remove from the heat, and the cilantro and peanuts.
To serve, place a spoonful or two of the Spicy Peanut Sauce at the bottom of a shallow bowl or plate. Place one of the cauliflower steaks in the center and then top with the warm shallot-lime sauce. Repeat with the rest of the steaks.