A silky coconut curry over charred cauliflower steaks, ready in under 40 minutes.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 25 mins | 40 mins | 4 servings |
Intro
This pantry-friendly dish pairs smoky cauliflower steaks with a creamy, aromatic coconut curry. It’s quick to pull together, with simple ingredients that you likely already have on hand. The curry base is silky and bright, while the cauliflower keeps a pleasant bite and roasted edges.
If you’re serving a crowd, this one-pan entrée scales up nicely. The finishing lime and cilantro brighten every bite, making the familiar cauliflower feel fresh and exciting.
The Best Cauliflower for This Recipe
- White Cauliflower vs. Colored Varieties: White is classic and yields uniform slices; colored varieties add visual pop but can cook a bit faster. Choose based on availability and the color you want on the plate.
- Whole Steaks vs. Florets: Whole steaks hold their shape for a striking presentation; florets offer more surface area for curry to cling and a more rustic look. Use steaks when you want a dramatic look, florets for casual plating.
- Fresh vs. Frozen: Fresh gives crisper texture and more precise roasting; frozen is convenient and budget-friendly but can be softer. Use fresh when you can, frozen if timing or budget is tight.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Provide acidity and body to the curry base. Swap tip: use crushed tomatoes or tomato paste to adjust sweetness and thickness if you’re out of tomatoes.
- Onion: Aromatic base that builds sweetness. Swap tip: shallots or finely minced leeks for a mellower, sweeter base.
- Garlic: Core aromatics for punch. Swap tip: garlic paste or roasted garlic for a quicker path to flavor.
- Red Pepper: Adds sweetness and a gentle heat; color boosts the dish. Swap tip: bell peppers or a splash of chili flakes for more kick.
- Pasta: If you’d like a pasta option, the curry pairs nicely with gluten-free pasta. Swap tip: serve over cooked rice, quinoa, or gluten-free pasta instead of pasta as the main base.
- Herbs: Cilantro (coriander) brightens the finish. Swap tip: parsley or Thai basil for a different herb note.
Ingredients
Sauce
- Cauliflower steaks: 1 large head (about 1.5 lb / 680 g), cut into 2–3 thick steaks
- Coconut milk: 1 can (14 oz / 400 ml)
- Red curry paste: 1–2 tablespoons (15–30 ml)
- Onion: 1 medium (about 5 oz / 150 g), diced
- Garlic: 3 cloves, minced
- Fresh ginger (optional): 1 teaspoon grated
- Oil: 1 tablespoon (15 ml), for sautéing
- Salt: 3/4 teaspoon kosher salt (adjust to taste)
- Pepper: 1/4 teaspoon (1 g)
- Lime juice: 1 tablespoon (15 ml)
- Cilantro (optional): 2 tablespoons chopped
Pasta (Base)
- Cooked rice or quinoa: 2 cups cooked (about 300 g cooked rice or 370 g cooked quinoa)
- Gluten-free pasta (optional): 2 cups cooked (about 200 g)
Finish
- Fresh lime wedges for serving (optional)
- Additional cilantro for garnish (optional)
Directions
- Sauté aromatics and start the curry base — Heat 1 tablespoon oil in a large skillet over medium heat. Add the diced onion and cook 4–5 minutes until translucent; stir in garlic (and ginger, if using) for 30 seconds until fragrant.
- Add curry paste and bloom flavor — Stir in 1–2 tablespoons red curry paste; cook 1 minute until it’s toasted and fragrant.
- Pour in coconut milk and simmer — Add 1 can coconut milk, salt, and pepper. Bring to a gentle simmer and cook 4–5 minutes until the sauce thickens slightly; stir in lime juice at the end.
- Prepare cauliflower steaks — While the sauce simmers, trim the leaves and slice the cauliflower head into 2–3 thick steaks. Brush both sides with a bit of oil and season with a pinch of salt.
- Cook cauliflower steaks — In the same skillet (or a separate oven-safe skillet), sear steaks 2–3 minutes per side until edges are golden. Transfer to the oven and roast at 425°F (220°C) for 10 minutes until tender and lightly browned.
- Finish and serve — Taste the curry, adjust salt if needed, and keep warm. If serving with rice or quinoa, start cooking per package directions now so everything finishes together. Spoon sauce over the cauliflower steaks, drizzle with a little lime juice if desired, and garnish with cilantro.
How to Store Leftovers
Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove with a splash of water or in the microwave at 50–70% power until warmed through. If the sauce thickens, loosen with a small amount of coconut milk or water.
What to Serve With Coconut Curry Cauliflower Steak
- Side 1: Steamed basmati rice or cauliflower rice for absorbing the curry; 1–2 sentences about the pairing.
- Side 2: Warm gluten-free flatbread or naan for mopping up the curry; 1–2 sentences about texture.
- Salad idea: A quick cucumber-lime salad with mint adds brightness and crunch; 1–2 sentences.
Variations & Tips
- Spicy kick: Add 1/2–1 teaspoon chili flakes or a pinch of cayenne to the curry base for more heat.
- Creamier finish: Stir in 2 tablespoons coconut cream or 2 tablespoons cashew cream at the end.
- Gluten-free safety: Check that your curry paste is certified gluten-free if needed.
- Canned-swap option: If you don’t have coconut milk, use a smaller amount of coconut yogurt stirred in at the end for richness.
- Herby lift: Swap cilantro for Thai basil for a different aromatic finish.
Enjoy Your Coconut Curry Cauliflower Steak
May every bite feel cozy and bright with the coconut-kissed curry and the crisp-tender cauliflower steaks. Enjoy your Coconut Curry Cauliflower Steak as a flavorful, practical dinner that delights with minimal fuss.
Attribution
Recipe by WellMindMeal. Photography by WellMindMeal Studio.