Roasted Cauliflower Steaks with Curried Bok Choy
How to prepare healthy cauliflower steaks served with curried Bok Choy
Servings: 3 people
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.