Peanut Crusted Cauliflower

This dish is one of my family’s favourite go to dinners. You do need a food processor to make the paste, but assuming that you do – it’s so quick and easy to make with a finished plate that looks and tastes like you spent hours!

1 head cauliflower, cut into thick steaks

1 cup roasted unsalted peanuts
¼ red curry paste
1 tablespoon kecap manis
1/2 cup coconut milk
1 bunch coriander

1 Lebanese cucumber
2 cups beans sprouts
1 cup red cabbage, shredded
1 red onion, thinly sliced

1 teaspoon fish sauce
2 tablespoons sweet chilli
Juice of 1 lime

Process peanuts, curry paste, kecap manis, coconut milk and half a bunch of coriander until a textured paste forms.

Char the cauliflower steaks under a hot grill before spreading them liberally with the peanut paste.
Place them back in the oven on a fan forced setting under they’re cooked through and crispy on top.


To make the salad, cut the cucumber down the centre lengthways, remove the seeds with a teaspoon and cut into thin slices. Combine cucumber with beans sprouts, cabbage, onion and enough fresh coriander to fill the salad. Dress with fish sauce, sweet chilli and the juice of a lime.

Serve with coconut rice.

This dish can also be done with chicken breast instead of cauliflower too 🙂



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