Cauliflower Steaks with Coconut Chutney

We’ve made it to fall! And boy thank goodness.

I have said this time and again, but fall food is my favorite season. It is the time of year that I do not feel guilty about turning my oven on. It is the time of year I can still wear shorts but also the coziest flannels ever. Oh and also I can break out my favorite booties. And the time of year I eat my weight in apples. I used to dog honeycrisp apples. Lately, though, all I want for an after dinner treat are honeycrisp apples with a big scoop of yogurt and a drizzle of my favorite nut butter. Oh yeahhhh.

I basically am turning in to a apple at this point.

Anyway, now that the days are getting shorter and the the weather is cold and dreary, the only thing I want to do is spend my time cooking away in the kitchen. This past week has been the dreariest, but I’m secretly loving every minute. One, the grey clouds are casting the most perfect light in my apartment, and pretty light makes me the happiest. Especially with the south facing window, it has been a dream.

Two, I’ve had so much cooking and baking to do this week, and this cozy weather makes it perfect for staying inside and testing new recipes.

One of my favorites of the week? Hands down these delicious yet spicycauliflower steaks with coconut chutney. I am seriously obsessed. They make for the most dreamy dinner with a scoop of grains, some crunchy chickpeas, hummus, or yogurt. And the flavors kill this dish time and time again!

For one, we have the cauliflower steaks. Cauliflower is all the rage right now and it never seems to stop going away. I love pairing cauliflower with intense, bold flavors (you know I’m not shy around them!) so I roast these babies in the oven with curry powder, salt, and pepper for a kick! Hot damn are these good!

While the steaks are roasting, I make a coconut chutney inspired by one of my favorite restaurants in NYC. It combines a lot of my favorite things, including coconut (duh), turmeric, and mustard (instead of mustard seeds). The whole thing actually comes together pretty simply and, I promise, you will want to make extras of it. It is freaking DELISH.

I love to serve this as a meatless main, but this also works as a side to whatever protein you choose! I also dump a ton of herbs on top so, if you’re feeling fancy, I highly advise you do that.

Yields 2

Cauliflower Steaks with Coconut Ginger Relish

15 minPrep Time

20 minCook Time

35 minTotal Time

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5 based on 1 review(s)

stuff

    cauliflower steaks
  • 1 medium head of cauliflower
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1.5 teaspoons curry powder
  • salt + pepper
  • Whole milk yogurt, for serving
  • relish
  • ¼ cup golden raisins
  • ¼ cup fresh lemon juice
  • 4 garlic cloves, thinly sliced or grated
  • 1/4 cup extra-virgin olive oil
  • ¼ cup unsweetened coconut flakes
  • 1/2-1 teaspoon red pepper flakes
  • 1/2 tablespoon grated ginger
  • 1 tablespoon whole grain dijon mustard
  • ½ tsp. ground turmeric
  • salt + pepper

meanderings

Preheat oven to 425 degrees fahrenheit. Remove the toughest outer leaves from cauliflower (leave the tender inner leaves) and trim stem. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Trim off outer rounded edge of each piece to create two 1½"-thick steaks; reserve trimmed off florets for roasted cauliflower.

Rub steak with olive oil, curry powder, salt, and pepper. Place on a baking sheet. Roast just until stems are tender when pierced with a cake tester or toothpick, 20-25 minutes. Let cool slightly.

Meanwhile, while the steaks are cooking, make the relish. Combine raisins and lemon juice in a small bowl; let sit 15–20 minutes for raisins to plump.

Combine garlic, oil, and coconut in a small saucepan and set over medium-low heat. Cook, swirling pan often, until oil is bubbling and garlic and coconut are golden, 6–8 minutes. Remove from heat immediately and stir in chili flake, ginger, whole grain dijon, and turmeric. Transfer to a heatproof measuring glass and let cool.

Add raisins and lemon juice to garlic mixture and toss to coat; season relish with salt.

To serve, place two steaks on a plate. Spoon whole milk yogurt on top. Top with relish. EAT

Nutrition

Calories

1188 cal

Fat

109 g

Carbs

39 g

Protein

4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://www.thecuttingvegblog.com/cauliflower-steaks-with-coconut-chutney/

2 comments

  1. This tasted amazing even thought I used the wrong coconut lol , used the really fine stuff instead of flakes , I should of read twice cooked once . Will try again definitely but with coconut flakes not desiccated .
    1. Yay! So happy you loved it!

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