Satay-ish Cauliflower Steaks
Influenced by time recently spent in Indonesia and the peanut-based flavors that bring the heat!
If you’ve been following along for a while, you may notice a trend I defer to when making cauliflower, romanesco, other cruciferous veggies, and potatoes. I find that boiling the vegetable in broth first not only boosts the nutrients, but makes it that much more tender and flavorful once roasted or grilled . Surprise surprise, I do that again here by boiling a whole head of cauliflower, cutting it into thick slices, brushing it down with said tangy, spicy “satay-ish” sauce, and roasting or grilling them to perfection. The toppings bring everything together and add a little heat, if that’s how you like it…
YOU WILL NEED
1 head of cauliflower
2 garlic cloves, peeled
Veggie broth, chicken bone broth, or water
1 teaspoon fine sea salt
2 tablespoons avocado oil
Satay-ish Sauce (recipe below)
Sliced fresno chilies or red jalapeños, for serving
Roasted peanuts or almonds, chopped, for serving
Green onions, sliced, for serving
Flaky sea salt, for serving
Serves 4-6
TO MAKE
Preheat the oven to 400F.
Place the cauliflower and garlic cloves in a medium pot. Pour in the broth until it covers two-thirds of the cauliflower. Add in the salt. Bring to a boil and cover to cook just until fork-tender, about 15 minutes. Remove the cauliflower and garlic from the pot and drain any excess cooking liquid.
Once the cauliflower has cooled enough to touch, carefully slice it into 1” thick “steaks”. Place the cauliflower steaks onto a lined baking sheet. Using the dull edge of a knife, press the boiled garlic to make a paste. Press the paste into the cauliflower steaks. Brush with the avocado oil. Brush generously with the Satay-ish Sauce, reserving a bit for serving. Place in the oven to roast until the edges are golden, about 15 minutes. OR pop on the grill, carefully flipping the “steaks” until golden with crispy edges.
Serve right away with a little extra Satay-ish Sauce drizzled on top, chilies, peanuts, green onions, and flaky sea salt.
for the Satay-ish Sauce
1/4 cup peanut butter or almond butter (no sugar or oils added)
2 tablespoons coconut aminos
2 tablespoons honey or maple syrup
2 tablespoons avocado oil or room temperature ghee
2 tablespoons toasted sesame oil
1 “ knob fresh ginger, peeled and finely grated
1/4 teaspoon Aleppo pepper flakes or crushed red pepper flakes, optional
In a small bowl or pitcher, whisk together the peanut butter, coconut aminos, honey, avocado oil, sesame oil, ginger, and pepper flakes.
Use right away or keep refrigerated in a sealed container for up to 5 days.
