Thai Style Cauliflower Steak

Source: Dianne's Kitchen | Serves: 2 | Time: 1 hr



Changes: skipped kaffir leaves; replaced shallots with red onion; replaced tamari with coconut aminos; skipped scallions; replaced garlic chile sauce with sriracha


Ingredients


Bake

1 head cauliflower, leaves and stem trimmed (do not core)

3 cups vegetable stock (homemade to reduce sodium)

2 cloves garlic, coarsely chopped

1 stalk lemongrass, cut in half lengthwise


Lime Sauce & Sautee

Baked cauliflower

2 tsp oil, divided

1/2 red onion, thinly sliced

1 1-inch piece ginger, peeled and minced

2 cloves garlic, minced

1 red chile thinly sliced into rounds

1/3 cup cilantro, coarsely chopped

2 tbsp toasted peanuts, roughly chopped

¼ cup fresh lime juice

3 tbsp coconut aminos

1 tablespoons agave


Spicy Peanut Sauce

5 tbsp natural creamy peanut butter

2 tbsp rice wine vinegar

3 tbsp water

1 tbsp toasted sesame oil

1 tbsp lime juice

1 tbsp coconut aminos

2 tsp agave nectar

1 tsp fresh ginger

1 tsp sriracha

1 garlic clove


Instructions

Preheat the oven to 350°F.


With the cauliflower sitting on its stem, slice it into large slabs, about 1-inch thick. Slice it the same way you would slice a loaf of bread. You’ll get two or three large slabs.


Mix together the vegetable stock, garlic, and lemongrass in a 9x12-inch baking dish.


Place the cauliflower in the dish with the stock mixture and cover tightly with foil. Bake for about 40 minutes, or a knife can go into it easily. It should be cooked throughout but still a little firm.


Meanwhile, make your peanut sauce by blending all ingredients in a Vitamix or Ninja Bullet.


Later on, heat 1 teaspoon of oil in a large fry pan over medium-high heat. Gently place the cauliflower steaks in the pan. Let it cook for about 4 to 6 minutes on each side. You want to get it golden brown. Don’t fuss with it too much, or it will fall apart.


Set the cauliflower aside and keep warm.


Mix together the lime juice, aminos, and agave.


Add the rest of the oil to the pan along with the onion. Let cook for about 5 minutes, until it begins to brown and is fragrant. Add the ginger, garlic, and chilies. Cook for a minute or two and then add the lime juice mixture. Cook for another minute, remove from the heat, and the cilantro and peanuts.


To serve, place a spoonful or two of the Spicy Peanut Sauce at the bottom of a shallow bowl or plate. Place one of the cauliflower steaks in the center and then top with the warm shallot-lime sauce. Repeat with the rest of the steaks.


Serve immediately.


Journal


Food & Drink

5 glasses of water (will aim for 2 more before bed time)

2 cold brew coffees

Peanut butter & Banana toast

Leftover butternut squash soup

2 mini light baby bells

Sun chips

Tonight's recipe

Thai corn pudding


Exercise

4.25 mile walk

12k+ total steps

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