Red Thai Roasted Cauliflower Steaks
Treat yourself or impress your guests with these easy Red Thai Roasted Cauliflower Steaks. They look and taste indulgent, but they’re packed with nutrition and are paleo, vegan, gluten-free and dairy-free.
Servings Prep Time
4people 5minutes
Cook Time Passive Time
30minutes 25minutes
Servings Prep Time
4people 5minutes
Cook Time Passive Time
30minutes 25minutes
Ingredients
Instructions
  1. Preheat oven to 450 degrees F
  2. Remove the leaves of the cauliflower and then wash
  3. Place the whole cauliflower head on a cutting board, with the stalk of the cauliflower facing up; then slice with a large, sharp knife into about 1 1/2″ thick slices, aiming to get 4, but if it’s a small head, you’ll get about 3. It isn’t a perfect science. 🙂 Expect small pieces to break off (save these).
  4. Coat the bottom of a large cast iron skillet or sheet pan with a little olive oil
  5. Place your “steaks” on the pan
  6. Mix together the red curry paste, olive oil and a little salt and pepper (based on your preferences – I go heavier on the pepper and wait until I taste later to add salt).
  7. Coat the cauliflower steaks on the side facing up (only) with the red thai curry/oil mixture and then pop into the oven for 20 minutes.
  8. Meanwhile, take the smaller pieces and put them into the bowl, add a drizzle of olive oil and a little salt and pepper.
  9. After the 20 minutes, flip the “steaks” and add the small pieces
  10. Roast for another 10-15 minutes or until soft in the middle and slightly charred. Enjoy!
Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com

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