Red Thai Roasted Cauliflower Steaks

Roasted cauliflower is one of the most divine vegetable treats in all the land (in my humble opinion). It’s easy (and delicious) to cut up a head of cauliflower, toss it with some olive oil and roast it. What’s even easier? Cutting it into just 4 or so slices to make Red Thai Roasted Cauliflower Steaks! They look (and taste) more impressive too.

I almost made this a whole roasted cauliflower recipe, but it can take a long time to get a whole cauliflower head to cook all the way through, and I didn’t want to wait that long.

I also had some red curry paste left from the last time I made my most popular recipe – Red Thai Curry Gnocchi.

You can make your own … but I like to keep it simple by using this gluten-free red curry paste.

Always up for a little spice, I quickly whisked together some of the red curry paste, olive oil and a little salt and pepper.

Next, I poured and spread a little on each “steak” …

Then I put my Red Thai Roasted Cauliflower Steaks in the oven at 450 degrees F for 20 minutes. While they roasted, I took care of some paperwork and poured a glass of wine. I also took the smaller pieces of cauliflower that broke off earlier and added them to my mixing bowl, with a little drizzle of olive oil.

When my 20-minute timer beeped, I flipped the steaks and added the smaller pieces of cauliflower to the pan, then put the pan back in for another 10 minutes. Depending on your cauliflower and how thick it is, 10 minutes may be enough … or you may need to roast everything an additional 12-15 minutes. Roast the cauliflower until it’s soft and slightly charred.

Note: if you want 4 or more distinct “steaks,” select the largest head of cauliflower you can find … or buy two. When I use a smaller head (sometimes all I can find), I can typically get 3 steaks out of it. With a large one, I can get 4.

I make this in my cast iron skillet, but any skillet will work. If you’re in the market for a cast iron skillet, Amazon has the 10-inch Lodge one majorly on sale right now! It’s normally $26.68, but it’s on sale for $13.96 (as of February 7, 2018)!

Wondering what to pair this with? If you’re eating vegan, try my Vegan Cheesy Tomato Pasta Bowl!

Pin/save this recipe and make it sometime! Let me know what you think and/or send me any questions! I love hearing from you all!

Print Recipe

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.

Course

Side Dish

Cuisine

Dairy-Free, Gluten-Free, Paleo, Vegan

Prep Time

5 minutes

Cook Time

30 minutes

Passive Time

25 minutes

Servings

people

Ingredients

• 1 whole cauliflower head
• 1 Tbsp red curry paste
• 2 Tbsp olive oil (plus a little extra to coat pan and for little pieces)
• salt and pepper to taste

Course Side Dish Cuisine Dairy-Free, Gluten-Free, Paleo, Vegan Prep Time 5 minutes Cook Time 30 minutes Passive Time 25 minutes Servings people Ingredients 1 whole cauliflower head 1 Tbsp red curry paste 2 Tbsp olive oil (plus a little extra to coat pan and for little pieces) salt and pepper to taste

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