How long should the cauliflower marinate in the coconut milk?

The cauliflower steaks should marinate in the coconut milk for at least 2-3 hours, or even overnight, in the refrigerator for best flavor absorption.

What is the sauce for these cauliflower steaks made from?

The sauce is made from the reserved coconut milk marinade, which is strained and then simmered with fresh cilantro, lime juice, dried chilis, salt, and pepper.

How can I adjust the spice level of this dish?

For more heat, you can open one of the dried chili de Arbol peppers and sprinkle its seeds directly onto the cauliflower steaks before roasting, or add them to the simmering sauce.

What is the best way to roast the marinated cauliflower steaks?

Roast the marinated cauliflower steaks at 400 degreesF for 30-40 minutes, turning them halfway through, until their tops are golden brown and the cauliflower is tender.

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Spicy Coconut Milk Cauliflower Steaks
[Vegan]

JC By: Julia Callleo

Author Bio

Recipes using fresh and whole ingredients that are easy to follow and fit for the... Read More

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Two golden brown Spicy Coconut Milk Cauliflower Steaks, roasted and drizzled with a creamy chili-lime sauce, garnished with fresh cilantro on a white plate.

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Spicy Coconut Milk Cauliflower Steaks [Vegan]

3-4

Cauliflower steaks are the perfect base for flavorful sauces because cauliflower doesn't have much flavor on its own. These cauliflower steaks are roasted until tender and golden and then served with a creamy, smoky coconut milk sauce. Simmering chili de Arbol peppers in the sauce infuses it with a smoky,... Read More

Ingredients You Need for Spicy Coconut Milk Cauliflower Steaks [Vegan]

1 head cauliflower
1 13.5-ounce can coconut milk
1 tablespoon olive oil
1/4 cup fresh chopped cilantro, plus more for garnish
1/2 small lime, juiced
4-6 dried chili de Arbol peppers
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
Dried peppers
Salt and pepper, to taste

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How to Prepare Spicy Coconut Milk Cauliflower Steaks [Vegan]

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 the refrigerator 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°F and lightly drizzle 1/2 tablespoon 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. 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 and pepper. Slice open one of the dried pepper (optional) and sprinkle some of the seeds on top. Drizzle 1/2 tablespoon 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 saucepan. You only need about a 1/3 cup.
Place the saucepan over low heat and add cilantro, 2-3 dried chilis, 1/2 small lime juice, salt, and 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 fresh cilantro and serve warm.