Cauliflower Steaks Are Hot Now & It’s Not Just the Curry Sauce
Roasted cauliflower steaks with curried bok choy make a simple yet delicious meal. This dish shines with bold flavors and easy preparation. Cauliflower steaks are thick slices of cauliflower that roast until tender and golden, developing a beautiful caramelized edge and a mild, nutty flavor that everyone loves.
The curried bok choy adds a spicy, fragrant twist. Bok choy cooks quickly, keeping its crunch and vibrant green color. The curry spices bring warmth and depth without overpowering the dish. Together, they create a balanced, colorful plate that looks as good as it tastes.
This recipe works great for a healthy weeknight dinner or a special vegetarian main course. It’s packed with nutrients, low in carbs, and full of flavor. Plus, it’s easy to customize. You can add nuts, seeds, or even a drizzle of yogurt or tahini for extra creaminess.
I’ll guide you through every step. You’ll learn how to slice cauliflower perfectly, roast it to crispy perfection, and whip up a quick curry sauce for the bok choy. Ready to make a dish that’s as tasty as it is beautiful?
Roasted Cauliflower Steaks with Curried Bok Choy
Equipment
- 1 large skillet
Ingredients
For the Cauliflower Steaks
- 1 large head cauliflower
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- salt & pepper to taste
For the Curried Bok Choy
- 1 pound bok choy halved or quartered lengthwise
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon chli flakes optional for a little heat
- salth & pepper to taste
- juice of half a lemon
Instructions
Prepare the Cauliflower Steaks
- Preheat your oven to 425°F (220°C).
- Remove the green leaves from the cauliflower and trim the stem end, keeping the core intact.
- Slice the cauliflower into 3/4-inch thick “steaks.” You should get about 3-4 steaks.
Season and Roast
- Place the cauliflower steaks on a baking sheet lined with parchment paper. Brush both sides with olive oil.
- Sprinkle smoked paprika, garlic powder, salt, and pepper evenly over the steaks.
- Roast in the oven for 20-25 minutes, flipping halfway through, until golden brown and tender.
Cook the Curried Bok Choy
- While the cauliflower roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes.
- Stir in garlic, curry powder, cumin, and chili flakes. Cook for 1 minute until fragrant.
Add Bok Choy
- Add bok choy to the skillet, season with salt, and stir to coat with the spices.
- Cook for 5-7 minutes, stirring occasionally, until bok choy is tender but still crisp.
Finish and Serve
- Squeeze lemon juice over the bok choy and stir.
- Plate the roasted cauliflower steaks and spoon the curried bok choy on the side or on top.
- Serve warm.
Cooking Tips
Choose a large, firm cauliflower head — It’s easier to get good, thick steaks from a bigger, dense cauliflower.
Remove the leaves and trim the stem — Keep the core intact so the cauliflower holds together when slicing.
Slice carefully — Use a sharp, sturdy knife. Cut the cauliflower into 3/4-inch thick slices straight down through the core. If some slices fall apart, you can roast the loose florets alongside the steaks.
Even thickness matters — Try to keep all steaks about the same thickness so they cook evenly.
Don’t overcrowd the baking sheet — Give the cauliflower steaks space so they roast nicely and get crispy edges.
Flip halfway through roasting — This helps both sides get golden brown and tender.
Use fresh spices for the curry — Fresh curry powder and cumin really boost flavor in the bok choy.
Cook bok choy just until tender — Overcooking makes it soggy; you want it still slightly crisp with vibrant color.
Add lemon juice at the end — It brightens the flavors and balances the spices.
Optional add-ins: Toasted nuts, a drizzle of tahini or yogurt, or fresh herbs like cilantro can add extra flavor and texture.
Side Dishes That Pair Well with This Meal
| Side Dish | Description | Why It Works |
|---|---|---|
| Jeera Rice (Cumin Rice) | Fragrant basmati rice cooked with cumin seeds and mild spices. | The subtle spices complement the curry flavors and soak up sauces well. |
| Garlic Naan | Soft Indian flatbread brushed with garlic butter. | Great for scooping up bok choy and adds a comforting, chewy texture. |
| Roasted Sweet Potatoes | Cubes of sweet potato roasted with olive oil and herbs. | The natural sweetness balances the spice and adds heartiness. |
| Quinoa Salad | Light quinoa salad with fresh herbs, lemon, and a simple vinaigrette. | Adds protein and a fresh, zesty contrast to the rich cauliflower steaks. |
| Raita | Cooling yogurt dip with cucumber, mint, and spices. | Soothes the palate and balances the warm curry spices. |
| Steamed Lentils | Simple lentils cooked until tender, lightly seasoned. | Provides protein and earthy flavor to round out the meal. |
Wines That Pair Well with This Meal
| Wine | Description | Why It Works |
|---|---|---|
| Riesling (Off-Dry) | Light-bodied white wine with floral and citrus notes and a hint of sweetness. | The slight sweetness balances the curry spices and complements the roasted cauliflower. |
| Sauvignon Blanc | Crisp, refreshing white wine with herbal and citrus flavors. | Its acidity cuts through the richness and highlights the fresh flavors of bok choy. |
| Chenin Blanc | Versatile white wine with bright acidity and fruity undertones. | Pairs well with spicy dishes and adds a fresh, lively contrast. |
| Pinot Gris / Pinot Grigio | Medium-bodied white wine with crisp acidity and stone fruit flavors. | Its balanced profile complements both the roasted and curried elements without overpowering them. |
| Rosé | Dry rosé with fresh berry flavors and bright acidity. | A versatile choice that refreshes the palate and pairs nicely with spices. |
2 Responses
I was just looking what to do with my cauliflower, thanks!
Hi there! I stumbled across your blog while looking up the spelling of “perciatelli”! I read a few of your other posts after that. I just wanted to tell you that from what I’ve gathered you often eat vegetarian, and I want to commend you for that choice. Not just for your and your family’s health, but for animals and the environment, too. How awesome!
I also wanted to mention that, as a young woman who grew up without a father in her life, as so many of us do, that it is really touching to read about a dad cooking for his family and clearly treasuring his children. Kudos to you.