Grilled Fluffy Thai Red Curry Cauliflower Steaks (Better-Than-Takeout Weekend Project)
Thick-cut cauliflower steaks marinated in aromatic Thai red curry paste and coconut milk, then grilled to smoky perfection. This vegetarian main dish delivers bold, restaurant-quality flavors with a fluffy interior and crispy charred edges.
Ingredients
Ingredients
- 2 lb large cauliflower heads trimmed, cut into 1-inch thick steaks
- 1 cup full-fat coconut milk well-shaken
- 3 tbsp Thai red curry paste vegetarian brand
- 2 tbsp soy sauce or tamari for gluten-free
- 2 tbsp brown sugar
- 2 tbsp lime juice freshly squeezed
- 2 tbsp vegetable oil for grilling
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro chopped, for garnish
- 2 tbsp roasted peanuts crushed, optional garnish
Notes
Storage: Keep leftovers in airtight container in refrigerator for up to 4 days. Reheat on grill or in 400°F oven for 8-10 minutes to restore crispness. Make-Ahead: Prepare marinade and slice cauliflower up to 1 day ahead; store separately. Variations: Add 1 tsp fish sauce for umami depth (not vegetarian), or substitute maple syrup for brown sugar. Serve with: Jasmine rice, quinoa, or coconut rice. For indoor cooking: Use cast iron skillet over medium-high heat with 2 tbsp oil, cooking 6-7 minutes per side.