By: Becky Hardin
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Cauliflower Steak with Thai Peanut Sauce is a flavorful vegetarian alternative. These cauliflower steaks are just the right amount of creamy, spicy, and tasty. This easy vegetarian meal or side is always a hit.
Table of Contents
Why We Love This Cauliflower Steak Recipe
These amazing Thai peanut roasted cauliflower steaks are the perfect reminder that healthy can also be tasty. They’re the ultimate in both ease and flavor, and you don’t have to feel guilty about eating more than one.
- Easy. The steaks are as simple as cutting and roasting, and the sauce comes together in one pot. It doesn’t get much simpler than that!
- Healthy. Cauliflower is high in fiber and vitamin C, and it’s much lower in calories and fat than traditional steak.
- Flavorful. The Thai peanut sauce is nutty, spicy, and oh-so-delicious!
Variations on Roasted Cauliflower Steaks
These cauliflower steaks are so versatile! They can be served with just about any sauce, so try them with pesto, ranch dressing, aji verde sauce, chimichurri, Buffalo sauce, balsamic glaze, or tzatziki. Yum!
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How to Store and Reheat
Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 5-10 minutes, or until warmed through. We recommend storing the sauce and steaks separately, and the sauce will keep in the fridge for up to 4 weeks.
How to Freeze
Freeze cauliflower steaks and Thai peanut sauce in separate airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Not sure what to serve these with? This is a super versatile dish, so the options are endless. You can serve this roasted cauliflower steak recipeas a main dish (great idea for vegetarians or anyone trying to be a little healthier) and add in a side of these Herb Roasted Potatoes. Or you can make these as a side dish and pair it with this Oven Fried Chicken Breast or Parmesan Crusted Lemon Pepper Tilapia.
More Vegetable Recipes To Try
- Baked Tomatoes with Cheese
- Easy Mashed Potatoes
- Crockpot Sweet Potato Casserole
- Home Fries
- Crockpot Green Bean Casserole
- Bourbon Bacon Green Beans
- Parmesan Broccoli
Notes from the Test Kitchen
The sauce has a tendency to thicken up when refrigerated, so be sure to reheat before serving to help thin it out. You can also dilute it with a bit of water if needed. Any extra sauce is delicious served with grilled chicken or pork.
Recipe
Cauliflower Steak with Thai Peanut Sauce
4.80 from 5 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 20 minutes minutes
Total: 30 minutes minutes
Serves8 steaks
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Cauliflower Steak is the perfect vegetarian main, and the Thai peanut sauce is absolutely incredible!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 1 head cauliflower washed and leaves removed
- 1-2 tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
For the Thai Peanut Sauce
- 13.6 ounces unsweetened coconut milk (1 can)
- ¼ cup Thai red curry paste Maesri or Massaman can be used
- ¾ cup unsweetened creamy peanut butter we used Smucker's
- ¼ teaspoon red pepper flakes optional
- 1½ teaspoon kosher salt
- ¾ cup granulated sugar
- 2 tablespoons apple cider vinegar or white vinegar
- ½ cup water
Recommended Equipment
Instructions
For the Cauliflower Steaks
Preheat oven to 400°F and cover a baking sheet with foil. Spray the foil with cooking spray.
Slice the cauliflower head into 4 even pieces and place them, evenly spaced on the prepared baking sheet. (Save the extra cauliflower pieces for later use or roast alongside the steaks.)
1 head cauliflower
Brush each steak with olive oil then sprinkle with salt and pepper. Roast for 30-35 minutes, or until cauliflower is tender and edges are beginning to carmelize.
1-2 tablespoons olive oil, Kosher salt and freshly ground black pepper
While the cauliflower is cooking, prepare the sauce: Place all sauce ingredients in a medium saucepan set over medium heat. Whisk constantly until the sauce comes to a slow boil. Reduce the heat to low and simmer for 5-7 minutes. Whisk continuously so the mixture doesn’t scorch at the bottom.
13.6 ounces unsweetened coconut milk, ¼ cup Thai red curry paste, ¾ cup unsweetened creamy peanut butter, ¼ teaspoon red pepper flakes, 1½ teaspoon kosher salt, ¾ cup granulated sugar, 2 tablespoons apple cider vinegar, ½ cup water
Remove the sauce from the heat, drizzle it over the cooked cauliflower, and serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Thai peanut sauce adapted from She Simmers.
- The sauce will thicken when refrigerated. Just reheat and serve (dilute with a little water, if necessary).
- The sauce is also delicious served with grilled chicken or pork.
Storage:Store cauliflower steak in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Store Thai peanut sauce in an airtight container in the refrigerator for up to 4 weeks or in the freezer for up to 3 months.
Nutrition Information
Serving: 1steak Calories: 379kcal (19%) Carbohydrates: 33g (11%) Protein: 9g (18%) Fat: 26g (40%) Saturated Fat: 13g (81%) Polyunsaturated Fat: 3g Monounsaturated Fat: 8g Sodium: 872mg (38%) Potassium: 582mg (17%) Fiber: 5g (21%) Sugar: 25g (28%) Vitamin A: 1183IU (24%) Vitamin C: 53mg (64%) Calcium: 55mg (6%) Iron: 2mg (11%)
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