Cauliflower Steaks with Green Curry Sauce (V)


  • 2 heads of cauliflower
  • 1 tablespoon olive oil
  • Big pinch of sea salt and black pepper 1⁄2 teaspoon garlic powder
  • 1⁄4 cup almonds, chopped, for serving Fresh cilantro and/or basil, for serving

For the Green Curry Sauce

  • 1⁄2 cup plain non-dairy yogurt
  • 3 tablespoons Thai & True Green Curry Paste 1 cup fresh basil leaves
  • 1 cup fresh cilantro leaves and stems
  • 1⁄2 cup fresh parsley
  • 2 garlic cloves, peeled and chopped
  • 1 jalapeño, seeded and chopped
  • 1⁄2 lime, juiced
  • 1 tablespoon olive oil
  • 1 teaspoon agave
  • 1⁄2 teaspoon sea salt


  1. Preheat your oven to 400F degrees and line a baking sheet with parchment paper.

  2. Turn the head of cauliflower upside down and carefully trim away the green leaves, keeping the center stalk intact. Flip the cauliflower head right side up and slice it into 1⁄2 inch steaks. You should get three steaks per head.

  3. Place the cauliflower steaks on the prepared baking sheet and set any loose cauliflower florets aside. You can roast them at the same time as the cauliflower steaks or save them for another recipe.

  4. Drizzle the cauliflower steaks with olive oil and brush to evenly coat the surface of each. Sprinkle the cauliflower with sea salt, black pepper, and garlic powder. Roast for 30 minutes, or until the cauliflower is fork tender and golden on top.

  1. Meanwhile, make the green curry sauce. Combine all of the ingredients in a food processor and blend until smooth, pausing to scrape down the sides of the bowl. Taste the sauce and adjust the flavors to your liking.

  2. Transfer the roasted cauliflower steaks to a serving platter and drizzle with green curry sauce. Garnish with chopped almonds and fresh herbs.