How to Make Creamy Coconut Turmeric Cauliflower Steaks
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Preheat oven to 425°F (220°C). Brush cauliflower steaks with olive oil, salt, and pepper. Roast on a lined sheet for 25 minutes, flipping halfway.
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In a blender, combine coconut milk, roasted pepper, turmeric, garlic powder, and nutritional yeast. Blend until smooth.
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Pour coconut sauce into a saucepan. Heat over medium until warmed through and slightly thickened, about 5 minutes.
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Drizzle warm sauce over roasted cauliflower steaks.
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Sprinkle with chopped cilantro and serve immediately.
Pro Tips for Perfect Creamy Coconut Turmeric Cauliflower Steaks
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large heads cauliflower, sliced into 1-inch steaks, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Creamy Coconut Turmeric Cauliflower Steaks?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Creamy Coconut Turmeric Cauliflower Steaks?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large heads cauliflower, sliced into 1-inch steaks?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.