Roasted Cauliflower Steaks with Curried Bok Choy & Black Rice

Roasted Cauliflower Steaks

with Curried Bok Choy & Black Rice

55 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

One of our favorite ways to get creative with cauliflower is by turning it into "steaks"—or cutting it into thick slices and browning it in the oven. Here, our cauliflower steaks are complemented by subtly nutty and sweet black rice. We're serving it all together with curried bok choy: the fresh greens shine through the spicy and sour flavors of yellow curry paste, traditionally made from ingredients like galangal (a ginger relative) and lemongrass. (Note that your cauliflower may be white, green, orange or purple, depending on what's freshest near you!)

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the rice and cook, uncovered, 27 to 29 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stem end and leaves of the cauliflower; cut into 1-inch-thick slices (keeping them as intact as possible). Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the cashews. Roughly chop the cilantro leaves and stems.

Roast the cauliflower:
3 Roast the cauliflower:

While the rice continues to cook, place the cauliflower on a sheet pan; drizzle with olive oil and season with salt and pepper. Gently turn to coat. Arrange in a single, even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Start the curry:
4 Start the curry:

Once the cauliflower has roasted for about 10 minutes, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger, white bottoms of the scallions and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the bok choy and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off.

Finish the curry:
5 Finish the curry:

Add the coconut milk (shaking the can just before opening) and Golden Mountain sauce to the pan; stir to combine and season with salt and pepper to taste. Cook, stirring occasionally, 5 to 7 minutes, or until thoroughly combined and the liquid is slightly reduced in volume. Turn off the heat and stir in the lime zest and the juice of 2 lime wedges. Season with salt and pepper to taste.

Finish the rice & plate your dish:
6 Finish the rice & plate your dish:

Add the green tops of the scallions to the pot of cooked rice; stir to combine and season with salt and pepper to taste. Divide the finished rice and finished curry between 2 bowls. Top with the roasted cauliflower. Garnish with the cashews and cilantro. Serve with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the rice and cook, uncovered, 27 to 29 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stem end and leaves of the cauliflower; cut into 1-inch-thick slices (keeping them as intact as possible). Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the cashews. Roughly chop the cilantro leaves and stems.

Roast the cauliflower:
3 Roast the cauliflower:

While the rice continues to cook, place the cauliflower on a sheet pan; drizzle with olive oil and season with salt and pepper. Gently turn to coat. Arrange in a single, even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

4 Start the curry:

Once the cauliflower has roasted for about 10 minutes, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger, white bottoms of the scallions and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the bok choy and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off.

Start the curry:
Finish the curry:
5 Finish the curry:

Add the coconut milk (shaking the can just before opening) and Golden Mountain sauce to the pan; stir to combine and season with salt and pepper to taste. Cook, stirring occasionally, 5 to 7 minutes, or until thoroughly combined and the liquid is slightly reduced in volume. Turn off the heat and stir in the lime zest and the juice of 2 lime wedges. Season with salt and pepper to taste.

6 Finish the rice & plate your dish:

Add the green tops of the scallions to the pot of cooked rice; stir to combine and season with salt and pepper to taste. Divide the finished rice and finished curry between 2 bowls. Top with the roasted cauliflower. Garnish with the cashews and cilantro. Serve with the remaining lime wedges on the side. Enjoy!

Finish the rice & plate your dish:
Browse Steps
1 of 6