Ingredients
Directions
Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Trim any green, inedible leaves from the cauliflower and carefully trim any excess stem. Try to leave most of the stem intact as this helps hold the cauliflower steaks together.
Cut cauliflower in half down the center. Then cut into thick 1 ½″ slices moving outwards from the center. (You should get about 4 “steaks” per head of cauliflower.)
Arrange the sliced cauliflower onto your baking sheet.
In a small bowl, add the vegetable broth, garlic powder, salt, and pepper, if using. Stir then brush the cauliflower generously with the vegetable broth mixture on both sides.
Bake for 20–25 minutes and use a spatula to lift the edges of the cauliflower steaks. Flip when the bottom is starting to turn golden brown.
Bake another 10–15 minutes on the second side or until cauliflower is tender when pierced with a fork.
In the meantime, make your peanut sauce: Add all ingredients, from shallots to chili paste, if using, to a food processor or blender and blend until smooth. Set aside.
Make the finishing touch for the cauliflower: Heat the vegetable broth in a medium stovetop pan on medium-high heat.
Turn down heat to medium and add the shallots. Cook for 1–2 minutes until translucent.
Add the garlic, ginger, and jalapeños, if using. Cook for 30–60 seconds.
Make your dish: Add ¼ cup of peanut sauce on each plate. Place the cauliflower on top of the peanut sauce. Top the cauliflower with the shallot, ginger, garlic and jalapeño finishing.
Sprinkle with cilantro, if using.
Chef's Notes
Substitutions
Instead of coconut sugar, use date paste or a whole date.
Use another herb like chives or parsley in place of cilantro.
Peanut or nut allergy?
In place of peanut butter use almond butter.
If you have a nut allergy, use your favorite seed butter.
Make it a full meal
Include a side of whole grains like brown rice, farro, millet, or buckwheat and greens, like organic kale, chard, or spinach.
Add grilled tofu or tempeh and serve with the extra peanut sauce.
Ingredients
Directions
Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Trim any green, inedible leaves from the cauliflower and carefully trim any excess stem. Try to leave most of the stem intact as this helps hold the cauliflower steaks together.
Cut cauliflower in half down the center. Then cut into thick 1 ½″ slices moving outwards from the center. (You should get about 4 “steaks” per head of cauliflower.)
Arrange the sliced cauliflower onto your baking sheet.
In a small bowl, add the vegetable broth, garlic powder, salt, and pepper, if using. Stir then brush the cauliflower generously with the vegetable broth mixture on both sides.
Bake for 20–25 minutes and use a spatula to lift the edges of the cauliflower steaks. Flip when the bottom is starting to turn golden brown.
Bake another 10–15 minutes on the second side or until cauliflower is tender when pierced with a fork.
In the meantime, make your peanut sauce: Add all ingredients, from shallots to chili paste, if using, to a food processor or blender and blend until smooth. Set aside.
Make the finishing touch for the cauliflower: Heat the vegetable broth in a medium stovetop pan on medium-high heat.
Turn down heat to medium and add the shallots. Cook for 1–2 minutes until translucent.
Add the garlic, ginger, and jalapeños, if using. Cook for 30–60 seconds.
Make your dish: Add ¼ cup of peanut sauce on each plate. Place the cauliflower on top of the peanut sauce. Top the cauliflower with the shallot, ginger, garlic and jalapeño finishing.
Sprinkle with cilantro, if using.
