Do you like Cauliflower?
Cauliflower steaks are all over the food blog world right now. In an effort to be apart of the cool crowd, I made these. My take..and of course since my current obsession involves curry (and cilantro), I had to add some to this.
Cutting the cauliflower head into ‘steak’ gives this dish more of a meaty consistency…you need a knife.
The caramelization (whoa, that’s a long word) that comes from roasting makes fireworks in your mouth. The depth of flavor that is brings to the cauliflower – that can be somewhat bland – is bland no more!
Love this picture. Look at the detail!
Roasted Cauliflower with Spiced Coconut Milk
Enough for 2 heafy portions.
- Olive Oil
- 1 Cauliflower head
- 1/2 can coconut milk
- 1 heaping teaspoon ground Garam Masala
- 1/2 teaspoon cumin
- 1 squirt of Sriracha
- pinch of each salt and pepper
- 1 large pinch of freshly chopped parsley
Preheat oven to 400 degrees. Olive oil a sheet pan with sides.
1. Cut the end with the leafs off of cauliflower head. Cut into ‘steaks’, approximately 1 inch thick. Place on prepared sheet pan. Put in oven for 18 minutes – or until browned on the bottom.
2. Meanwhile, prepare the sauce. Combine the remaining ingredients (not parsley), in a small saute pan. Whisk to combine over medium-low heat. Once a slow simmer begins and it is heated through, turn heat off. Place cauliflower steaks in pan, one at a time. Flip over to coat each side with the sauce. Repeat until all steaks are coating, adding the steaks to a serving plate.