1 large cauliflower heads20g pine nutsHandful of parsleyLemon wedges1 tbsp maple syrup2 tbsp toasted sesame oil1 tbsp fresh lime juice1 tbsp light soy sauce*1 tbsp thick teriyaki sauce**1 cloves garlic, mincedPinch of pepperPreheat oven to 180°CTrim away outer leaves from cauliflower heads.Cut heads in half lengthwise; cut a 1cm thick “steak” from each cauliflower half, you should be able to get 4 steaks total. Reserve remaining cauliflower for another meal.Combine all the dressing ingredients in a medium bowl, mix well.Dip and brush the dressing over each cauliflower steak making sure the dressing covers the steak evenly.Place the cauliflower steaks on a baking tray lined with parchment paper and avoid overlapping.Bake for 20 minutes until caramelised on the edges and tender.Meanwhile, roast the pine nuts until they are slightly golden, set aside.Place the roasted cauliflower steaks on a serving plate (you may give them a last brush of dressing if there is any leftover), sprinkle with pine nuts and parsley, serve with lemon wedges.
I used to hate cauliflower, it tastes bland and smells like farts. I refused to eat it for years and years.
One day, I went to Wagamama with my friend Alex. He ordered a bang-bang cauliflower and I had a bite. WOW, it was tasty!!!! I guess taste buds really do mature with age and I am really glad that I gave it another try. Since then I have been cooking cauliflower like crazy!
Yes, it can taste bland, but what this means is it absorbs flavours really well! You can cook it in a lot of different forms such as cauliflower rice, “wing”, steak, mash and soup just like a potato.
The most important thing is that it contains much lower carbs than potato and rice. The bikini season is coming, so if you’re trying to keep in shape but don’t want to sacrifice flavour; cauliflower could be your new best friend.
Here is my grilled cauliflower steak recipe with an Asian twist…
First things first, preheat your oven to 180°C
Trim away the outer leaves from the cauliflower heads. Cut heads in half lengthwise; cut a 1cm thick “steak” from each cauliflower half, you should able to get 4 steaks total.
Reserve remaining cauliflower to use in another dish.
Combine all the dressing ingredients in a medium bowl, mix well. Dip and brush the dressing over each cauliflower steak and make sure the dressing covers it evenly.
Place the cauliflower steaks on a baking tray lined with parchment paper and avoid overlapping. Bake for 20 minutes until caramelised on the edges and tender.
Meanwhile, roast the pine nuts until they are slightly golden, set aside.
Place the roasted cauliflower steaks on a serving plate (you may give them a last brush of dressing if there is any leftover), sprinkle with pine nuts and parsley, serve with lemon wedges.
The result is PERFECT!!! Tender on the inside and crispy on the outside with a sweet, sour and garlicky flavour. Incredibly healthy, appetising and vegan. A tasty light lunch or supper.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Hello! My name is Kee. I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker based in London.
For me, food is not just the indulgence of taste-buds; it is a way to connect people together, a way of feeling, of touching, of loving and of sharing. It creates a moment, a memory and a togetherness with someone you care for or an experience just for yourself. I want to create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater. Seeing people’s joy when eating just gives me butterflies and so here I am. Welcome to K33 Kitchen! <3 <3