Food: Roasted Cauliflower with Spiced Coconut Milk.

By Sensiblelessons @sensiblelessons

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.

Ingredients:

  • 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

Method:

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.

3. Top with parsley and remaining sauce. Eat right away!

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