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Thai-Style Cauliflower Steak

Thai-Style Cauliflower Steak

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.
Course Main Course
Cuisine Thai


  • 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.