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.
Remove the leaves of the cauliflower and then wash
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).
Coat the bottom of a large cast iron skillet or sheet pan with a little olive oil
Place your “steaks” on the pan
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).
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.
Meanwhile, take the smaller pieces and put them into the bowl, add a drizzle of olive oil and a little salt and pepper.
After the 20 minutes, flip the “steaks” and add the small pieces
Roast for another 10-15 minutes or until soft in the middle and slightly charred. Enjoy!
