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 pretty 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.
- Serve immediately.
Other delicious cauliflower recipes include:
- Roasted Cauliflower Piccata
- Cauliflower Cutlets with Lemon
- Spicy (or not) Cauliflower Po’ Boy
- Roasted Cauliflower Salad with Creamy Cashew Dressing