Red Curry Roasted Cauliflower Steaks with Coconut Rice
Thick cauliflower slices roasted until charred and glazed with red curry paste, with chilli oil and creamy coconut rice.
Made with Thai red curry paste and Chinese chilli oil. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 mins
- LevelEasy
- Costabout £1.14 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Trim the cauliflower stalks and cut each into two or three thick slices from the centre, saving the crumbs for the rice.
- 2
Mix your ready made Thai red curry paste (see the base recipe) with the oil, 2 tbsp coconut milk, lime zest and a pinch of salt.
- 3
Brush both sides of the steaks and lay on a lined tray. Roast for 30 minutes, turning once, until deep golden.
30 min - 4
Cook the rice with the 300 ml coconut milk and 200 ml water in a covered pan on a low heat for 12 minutes, then rest covered for 10.
22 min - 5
Squeeze lime over the cauliflower and drizzle with the chilli oil (see the base recipe).
- 6
Serve over the rice with coriander.
Tips
- Cut thick, at least 2 cm, so the steaks hold together.
- Use the offcuts for a quick curry or chop them into the rice.
- Check the cauliflower is tender: a knife should slide in easily.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 3 days. Reheat until steaming hot all the way through. Cool and reheat rice only once.
Questions
Can I do this in an air fryer?
Yes, cook at 190 degrees C for 18 minutes, turning once.
Is it vegan?
Only with paste made without shrimp paste.
What can I serve it with?
Coconut rice, a green salad or a spoon of coconut yoghurt (dairy free) is perfect.
More made with thai red curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.