⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 large head Cauliflower
• 2 tablespoons Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Curry powder
• 1 teaspoon, grated Ginger
• Pinch Red pepper flakes
• 1 cup Broccoli florets
• 1/2 cup, sliced Bell pepper
• 1/2 cup, sliced Carrots
• 1 (13.5 ounce) can Coconut milk
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• For garnish (optional) Cilantro or peanuts

📖 Instructions

1. First things first, let's prep our cauliflower. Wash and trim a large head of cauliflower, removing any damaged leaves. Then, slice it into 1-inch thick steaks, aiming for uniformity – nice and even.
2. Next, we'll massage those cauliflower steaks. In a bowl, combine 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Gently toss the steaks in this mixture to coat them evenly. It’s a little like giving them a spa treatment before they hit the pan.
3. Now for the star of the show – the curry! Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add 1 chopped onion and 2 minced cloves of garlic. Sauté until softened, about 5 minutes, and don't forget to stir occasionally; you don’t want any burnt bits!
4. Stir in 1 tablespoon of curry powder, 1 teaspoon of ginger, and a pinch of red pepper flakes. Cook for another minute, stirring constantly, to toast the spices and release their amazing aromas. This step is crucial for unlocking all that curry flavor, you'll see!
5. Time to add some veggies! Toss in 1 cup of chopped broccoli florets, 1/2 cup of sliced bell peppers, and 1/2 cup of sliced carrots. Cook for around 5-7 minutes until they are tender-crisp – a nice balance between still having some bite and being fully cooked. And remember to stir those veggies from time to time to ensure even cooking.
6. Pour in 1 cup of coconut milk, stir well, and bring to a simmer. Then, gently place the cauliflower steaks in the skillet, ensuring they are nestled in the sauce. Reduce the heat to medium-low, cover, and simmer for 10-15 minutes, or until the cauliflower is tender but still holds its shape.
7. Now, it’s all about presentation! If you like, transfer the cauliflower steaks and veggies to a baking sheet to broil them for a couple of minutes to get a nice golden-brown crust – totally optional, but highly recommended for extra deliciousness. My friend, Sarah, swears by this step!
8. Once the cauliflower is cooked to perfection, serve immediately. Garnish with fresh cilantro or chopped peanuts (optional) to elevate the presentation. And yes, it's perfectly okay to be a bit generous with the garnish!

📝 Notes

• Adjust the amount of red pepper flakes according to your spice preference.
• Feel free to experiment with other vegetables like zucchini, green beans or mushrooms.
• For a richer curry flavor, you can add a teaspoon of curry paste along with the curry powder.
• Make sure not to overcrowd the pan when cooking the cauliflower steaks; if necessary, cook them in batches to ensure even browning and cooking.