Thai Peanut Cauliflower Steaks

Thai Peanut Cauliflower Steaks


  • 2 heads cauliflower
  • 12 tbsp olive oil
  • Salt and pepper to taste

For the sauce:

  • 1/4 cup peanuts or any healthy nut
  • 1 can coconut milk
  • 1 tbsp honey or organic maple syrup
  • 1 tsp red curry paste (generic buy at Woolies)
  • 1 tsp fresh ginger grated
  • 1 garlic clove
  • 1/2 cup organic peanut butter (the healthy ones not generic)


  • Preheat oven to 200°C.
  • Remove the leaves from the cauliflower and then slice cauliflower long-ways into four even pieces (don’t worry if they aren’t perfect!) and place them on a baking sheet.
  • Brush cauliflower with olive oil and sprinkle with salt and pepper; cook for 15-20 minutes, or until cauliflower is tender and golden brown on edges.
  • While cauliflower is cooking, prep the sauce by combining all ingredients in a food processor blender and pulsing until smooth.
  • Drizzle peanut sauce over cauliflower OR scoop it into a small dish and dip cauliflower into sauce.
  • Enjoy!


*If sauce is too thick, you can simply dip the cauliflower steaks into it instead of drizzling it over top. However, if you want the drizzle, add a bit of water 1 tbsp at a time until mixture is to the proper consistency.

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