A bold and satisfying plant-based dish featuring roasted cauliflower coated in a savory-sweet Thai-style peanut sauce—topped with crunchy peanuts and fresh herbs.

Why You’ll Love This Recipe

These Thai Peanut Cauliflower Steaks are a delicious way to turn a humble vegetable into a main event. The tender roasted cauliflower absorbs the nutty, umami-rich peanut sauce beautifully, while the caramelized edges bring irresistible flavor and texture. Finished with a sprinkle of chopped peanuts and fresh cilantro, this dish is as visually striking as it is satisfying.

Whether you’re looking for a meatless Monday dinner, a plant-based main course, or a flavorful side, this easy recipe is a must-try.

Ingredients

• 1 head cauliflower, sliced into steaks

• ¼ cup creamy peanut butter

• 2 tablespoons soy sauce

• 2 tablespoons maple syrup

• 1 tablespoon lime juice

• 1 clove garlic, minced

• ½ teaspoon ground ginger

• Chopped peanuts and cilantro, for garnish

Step-by-Step Directions

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Servings: 2–4

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the cauliflower into ¾-inch thick “steaks,” leaving the core intact so they hold together. Place them on the prepared baking sheet.
3. In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, minced garlic, and ground ginger until smooth.
4. Brush the sauce generously over both sides of the cauliflower steaks. Use all the sauce—it caramelizes beautifully during baking.
5. Roast for 25–30 minutes, flipping once halfway through, until the cauliflower is tender and the edges are golden and slightly crisp.
6. Remove from the oven and sprinkle with chopped peanuts and fresh cilantro. Serve immediately.

Serving Ideas

• Main course: Serve over rice or quinoa for a filling meal.

• Add a side: Pair with roasted vegetables, cucumber salad, or steamed greens.

• Wrap it up: Slice and stuff into warm flatbread with shredded cabbage and extra sauce for a fusion wrap.

Tips & Variations

• Can’t find cauliflower steaks? Use florets instead and roast them tossed in the sauce.

• Peanut allergy? Substitute almond butter or sunflower seed butter.

• Extra spicy? Add a pinch of red pepper flakes or a splash of sriracha to the sauce.

• Make it a bowl: Serve with jasmine rice, pickled veggies, and extra peanut drizzle.

Frequently Asked Questions

How do I slice cauliflower into steaks without it falling apart?

Trim off the leaves, keep the core intact, and slice the cauliflower vertically into ¾-inch slabs. The center pieces will stay together better than the outer slices.

Can I make the sauce ahead of time?

Yes, you can prepare the peanut sauce up to 3 days in advance. Store it in an airtight container in the fridge and stir before using.

What’s the best way to reheat leftovers?

Reheat in the oven at 350°F for 10–12 minutes to restore some of the crispiness. Microwaving is quicker but will result in softer texture.

Is this dish gluten-free?

Use gluten-free tamari instead of soy sauce to make the dish fully gluten-free.

Final Thoughts

Thai Peanut Cauliflower Steaks are a vibrant, flavorful, and satisfying plant-based dish that’s perfect for weeknights or special occasions alike. With bold flavor, easy prep, and a beautiful presentation, this recipe is proof that vegetables can be the star of the plate.