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Roasted Cauliflower Steaks
with Curried Bok Choy & Black Rice
55 MIN
2 Servings
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-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs