Cauliflower Steaks with Curried Coconut Puree
Prep time
Cook time
Total time
Recipe type: Side dish
Serves: 3
  • 1 large head cauliflower
  • 1 T. Olive oil
  • 1½ c. Water
  • ½ c. Light coconut milk
  • ½-1 t. Curry powder
  • ½ t. Salt
  • ¼ t. pepper
  • Cilantro, for garnish
  • More salt and pepper for sprinkling steaks while cooking
  1. Preheat oven to 350°.
  2. Trim leaves and a slice off the end of the stem of the cauliflower head and discard.
  3. 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.
  4. 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.
  5. Over medium high heat, heat olive oil in large oven-safe skillet and gently, using large spatula, lay the steaks flat in the pan.
  6. Cook 3-5 minutes in each side until cauliflower is turning golden brown.
  7. Place skillet in oven and cook 10-15 minutes more until cauliflower is tender.
  8. Bring water to boil in medium saucepan until boiling.
  9. Add reserved cauliflower flowerets and reduce heat to good simmer. Put lid on saucepan and cook 10 minutes.
  10. Drain water.
  11. In blender or food processor, add flowerets, coconut milk, curry powder and salt and pepper. Purée until very smooth.
  12. Spread evenly on three or four plates with back of large spoon.
  13. Top each plate with a cauliflower steak.
  14. Sprinkle cilantro over each.
Recipe by Dishin & Dishes at