Grilled Cauliflower with Thai Chili Sauce and Sweet Potato Puree

Appetizers

Casual Dining

Dinner

Root vegetables

Sauces

Thai Cuisine

Grilled Cauliflower Thai Chili Sauce Sweet Potato Puree

Medium

Difficulty

Moderate

Costs

45 minutes

Cooking Time

Servings

Description

This dish transforms large cauliflower heads into ‘steaks’ that are seared on the stove and finished in the oven for the perfect texture. Paired with a sweet potato puree and a Thai chili sauce, it offers a balance of flavors that make it a standout main course.

Instructions

To make the puree: Set a large saucepan over medium heat for a couple of minutes, then add the walnut oil. Add the onion, ginger, salt, and pepper. Cook, stirring often, until the onion softens, about 5 minutes.
Add the sweet potatoes and stir over the heat for 1 minute. Pour in the cider and bring to a simmer. Cover, reduce the heat to low, and simmer until the sweet potatoes are tender, about 25 minutes.
Transfer the contents of the saucepan to a large food processor and process until smooth, scraping down the bowl at least once.
To make the steaks: Position the rack in the center of the oven and heat to 375F.
Trim the green leaves off the cauliflower heads, then slice them each in half through the stem. Starting at the cut side of each cauliflower half, make 0.5-inch-thick slices.
Set a large cast iron skillet over medium heat for a few minutes. Swirl in 1 tablespoon peanut oil, then slip some of the cauliflower slices into the skillet, probably no more than 2 slices. Cook, turning once, until browned, about 8 minutes.
Transfer to a large rimmed baking sheet, add another tablespoon of peanut oil to the skillet, and continue frying the rest in more batches as necessary.
Once all the cauliflower slices are on the baking sheet, brush them with the chili sauce. Bake until tender and bubbling at the edges, about 10 minutes.
To serve, divide the sweet potato puree onto the serving plates and top each with a cauliflower steak.

Ingredients