Cauliflower Steaks with Curried Coconut Puree
Cauliflower Steaks with Curried Coconut Puree is a gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe with 3 servings. One serving contains 118 calories, 4g of protein, and 7g of fat. For $1.28 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 9 people found this recipe to be scrumptious and satisfying. It works well as a side dish. A mixture of Salt & Pepper, water, light coconut milk, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Dishin and Dishes. It can be enjoyed any time, but it is especially good for valentin day. Overall, this recipe earns a pretty good spoonacular score of 75%. Try Cauliflower Steaks and Purée with Walnut-Caper Salsa, Cauliflower Steaks in Curried Tomato Sauce, and Curried Cauliflower Steaks with Red Rice & Tzatziki for similar recipes.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 large head cauliflower
Cilantro, for garnish
½-1 t. Curry powder
½ c. Light coconut milk
1 T. Olive oil
¼ t. pepper
½ t. Salt
More salt and pepper for sprinkling steaks while cooking
1½ c. Water
Equipment:
frying pan
spatula
knife
oven
sauce pan
food processor
blender
Cooking instruction summary:
Preheat oven to 350°.Trim leaves and a slice off the end of the stem of the cauliflower head and discard.Starting with the cauliflower flower side up, slice (1/4 inch off the center line) through the head all the way through to the stem.Make another cut moving your knife ½ inch over to make a slice that is ½ inch thick. Continue cutting steaks until you have three or four, depending on how large the cauliflower is.Over medium high heat, heat olive oil in large oven-safe skillet and gently, using large spatula, lay the steaks flat in the pan.Cook 3-5 minutes in each side until cauliflower is turning golden brown.Place skillet in oven and cook 10-15 minutes more until cauliflower is tender.Bring water to boil in medium saucepan until boiling.Add reserved cauliflower flowerets and reduce heat to good simmer. Put lid on saucepan and cook 10 minutes.Drain water.In blender or food processor, add flowerets, coconut milk, curry powder and salt and pepper. Purée until very smooth.Spread evenly on three or four plates with back of large spoon.Top each plate with a cauliflower steak.Sprinkle cilantro over each.
Step by step:
1. Preheat oven to 350°.Trim leaves and a slice off the end of the stem of the cauliflower head and discard.Starting with the cauliflower flower side up, slice (1/4 inch off the center line) through the head all the way through to the stem.Make another cut moving your knife ½ inch over to make a slice that is ½ inch thick. Continue cutting steaks until you have three or four, depending on how large the cauliflower is.Over medium high heat, heat olive oil in large oven-safe skillet and gently, using large spatula, lay the steaks flat in the pan.Cook 3-5 minutes in each side until cauliflower is turning golden brown.
2. Place skillet in oven and cook 10-15 minutes more until cauliflower is tender.Bring water to boil in medium saucepan until boiling.
3. Add reserved cauliflower flowerets and reduce heat to good simmer. Put lid on saucepan and cook 10 minutes.
4. Drain water.In blender or food processor, add flowerets, coconut milk, curry powder and salt and pepper. Purée until very smooth.
5. Spread evenly on three or four plates with back of large spoon.Top each plate with a cauliflower steak.Sprinkle cilantro over each.
Nutrition Information:
covered percent of daily need
