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Curried Cauliflower Steaks Fill 1 Created with Sketch.

with Black Rice & Thai Basil

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re dressing up seasonal produce with some delicious Thai touches. We’re using gorgeous black rice as the base of our warming curry made with earthy kale, sweet coconut milk and aromatics. At the center of this hearty dish are cauliflower steaks—thick slices of the vegetable roasted to bring out their incredible flavor. Served over the curry with cashews and Thai basil, they’re a delicious way to welcome in the new year.

fresh
ingredients
Curried Cauliflower Steaks with Black Rice & Thai Basil
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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 27 to 29 minutes, or until tender. Drain thoroughly and set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Trim off and discard the stem end and leaves of the cauliflower; cut the head into four 1-inch-thick slices (keeping them as intact as possible) and place on a sheet pan. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. 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. Pick the basil leaves off the stems; discard the stems. Roughly chop the cashews.

Roast the cauliflower:
3 Roast the cauliflower:

While the rice continues to cook, drizzle the cauliflower with oil and season with salt and pepper. Gently turn to thoroughly coat. Arrange the seasoned cauliflower 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 15 minutes, in a large, high-sided pan, heat 2 teaspoons of 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. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the kale and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted.

Finish the curry:
5 Finish the curry:

Add the coconut milk (shaking the can just before opening) and Golden Mountain sauce to the pan of vegetables; season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and the liquid is slightly reduced in volume. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges; season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the cooked rice and finished curry between 2 bowls. Top with the roasted cauliflower. Garnish with the cashews, basil, green tops of the scallions and remaining lime wedges. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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 27 to 29 minutes, or until tender. Drain thoroughly and set aside in a warm place.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Trim off and discard the stem end and leaves of the cauliflower; cut the head into four 1-inch-thick slices (keeping them as intact as possible) and place on a sheet pan. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. 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. Pick the basil leaves off the stems; discard the stems. Roughly chop the cashews.

Roast the cauliflower:
3 Roast the cauliflower:

While the rice continues to cook, drizzle the cauliflower with oil and season with salt and pepper. Gently turn to thoroughly coat. Arrange the seasoned cauliflower 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 15 minutes, in a large, high-sided pan, heat 2 teaspoons of 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. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the kale and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted.

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 of vegetables; season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and the liquid is slightly reduced in volume. Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges; season with salt and pepper to taste.

6 Serve your dish:

Divide the cooked rice and finished curry between 2 bowls. Top with the roasted cauliflower. Garnish with the cashews, basil, green tops of the scallions and remaining lime wedges. Enjoy!

Serve your dish: