Curried Cauliflower Steaks with Black Rice & Thai Basil

Curried Cauliflower Steaks

with Black Rice & Thai Basil

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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.

Get Cooking
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

About Blue Apron

Ba hero

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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. 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: