No. You will not be finding any red meat in this post (however if this brings you to tears there will be a juicy steak coming your way in the near future).
Straight up vegan here. But you should know I did not create this recipe specifically for tree huggers. I actually made this post for carnivores who need some veggies (with substance) in their lives. A reason to eat them. A reason to WANT to consume them. Some green for your spleen, or in this case, some white for your bite.
Spicy Coconut Milk Cauliflower Steaks. Not only do they sound pretty damn delicious, they taste just as good as they sound. AND cauliflower has virtually invisible calories, so that is kind of a major plus for anyone hoping to fit their rear end into a banana hammock this summer.
First when cutting your cauliflower into “steaks” you must be very careful not to completely let the whole head fall apart into large florets, however, if this DOES happen to you (that sucks) it is okay. It just won’t look as pretty. Taste will all be there so don’t fret. However we will just call it roasted cauliflower florets vs cauliflower steaks (lamesauce) You’ll need to slice from the bottom of the stem to the top when cutting in half. And then half each half, the same way. I only managed to get three ‘steaks’, with the fourth ‘steak’ falling completely apart into large florets. Totally fine I just added them to the same baking sheet and followed same recipe instructions.
Chile De Arbol peppers. THESE PEPPERS ARE HOT. They even have instructions on the package to “handle with care”. However I call for dried chile de arbol so the only time you’ll experience the heat is A) if you bite into them (Navy Seal Status, a little much) or b) cut in half and sprinkle the seeds all o’er the dish. The preferred method. And if you’re a little wimpy with the heat factor just let them simmer (whole) in your coconut milk for a longer period of time to at least gain some of the smoky flavor (very very subtle this method). You can also find these peppers available at almost all grocery stores (for you St. Lunatics, they are sold at Shnucks in the produce section where the turn-style individual spice packets are located).
- 1 head cauliflower
- 1 can coconut milk
- 1 tbsp olive oil
- ¼ cup fresh chopped cilantro (+ more for garnish)
- ½ small lime, juiced
- 4-6 dried chilie de arbol peppers
- ½ tsp paprika
- ¼ tsp ground cinnamon
- Dried Peppers
- Salt & pepper to taste
- First you'll need to cut your cauliflower into "steaks". To do this, flip your cauliflower over so it is resting on its head. Slice from the bottom of the stem down to the top, cutting your cauliflower in half. Then half each half VERY carefully.
- Next in a large bowl or freezer bag (will coat more evenly) add your cauliflower steaks and can of coconut milk. Place in fridge and let marinate for at least 2-3 hours (or overnight).
- An hour before you are ready to roast your cauliflower, preheat oven to 400 degrees and lightly drizzle ½ tbsp of oil on a rimmed baking sheet.
- Next add your steaks to the baking sheet (allowing some of the coconut milk to drip off before adding. also be sure to NOT throw away the coconut milk marinade, set it aside for the sauce)
- Sprinkle evenly on top of each steak some cinnamon, paprika and a little bit of salt & pepper. Slice open one of the dried pepper (optional) and sprinkle some of the seeds on top. Drizzle ½ tbsp of oil all over the tops of the cauliflower (you don't need much).
- Place cauliflower in oven for 30-40 minutes until tops begin to turn a nice golden brown and cauliflower is tender. Turn halfway through.
- While cauliflower is roasting, take the coconut milk that was used for marinating and pour it through a fine mesh strainer over a small sauce pan. You only need about a ⅓ cup.
- Place the sauce pan over low heat and add your cilantro, some 2-3 dried chilis, ½ small lime juice, salt & pepper to taste. If you want more heat open up one of the chilis and add the seeds.
- Turn heat down to a simmer until cauliflower is ready.
- When cauliflower is done, remove from oven and serve with a little bit of the reserved coconut milk sauce on top. Garnish with your fresh cilantro & serve warm.