Cauliflower Steak with Thai Peanut Butter Sauce 椰菜花扒伴泰式花生醬

This recipe is quick and easy, hearty & tasty, guilt-free, vegan & keto friendly, and could be a main or side dish🤤 Cauliflower is high in fibre, low in carbs & calories, making it perfect for weight loss🙌🏻 Think it tastes too bland? This Thai Peanut Butter sauce gives it a great kick🥜🌶 you could also keep this sauce for your veggie sticks, crisps, fries...😈🤭


  • Cauliflower
  • Olive oil
  • Salt & Pepper
  • Chili Flakes
  • Parsley, chopped

🌶🥜𝕋𝕙𝕒𝕚𝕖𝕒𝕟𝕦𝕥 𝔹𝕦𝕥𝕥𝕖𝕣 𝕊𝕒𝕦𝕔𝕖

  • Smooth Peanut Butter 2 tbsp
  • Soy Sauce 1.5 tsp
  • Keto Maple Syrup 1 tbsp
  • Juice of 1/2 Lime
  • Coconut Milk 3 tbsp
  • Grated Ginger 1 tsp


  1. Preheat oven to 220C. Remove leaves from cauliflower, place it on a chopping board with stems on top and slice it vertically.
  2. Line baking tray with parchment paper. Place cauliflower steaks on tray, spray olive oil and sprinkle with salt & black pepper. Put into oven and roast for 25-30 mins until they turn golden brown.
  3. Mix ingredient of Thai Peanut Sauce. Taste and adjust the ingredient amount to your liking.
  4. Serve cauliflower steak, drizzle peanut sauce, sprinkle with chopped parsley & chili flakes.


  • 椰菜花
  • 橄欖油
  • 黑椒
  • 辣椒碎
  • 新鮮蕃茜 (切碎)


  • 幼粒花生醬 2湯匙
  • 醬油 1.5茶匙
  • 生酮楓糖漿 1湯匙
  • 青檸汁 1/2個青檸
  • 椰子奶 3湯匙
  • 薑茸 1茶匙


1. 將焗爐預熱至攝氏220度。椰菜花去葉,置於砧板,椰菜花莖向上,垂直切開2-3件成椰菜花扒。

2. 焗盤舖上牛油紙後放上椰菜花,灑上橄欖油、海鹽及黑椒。焗25-30分鐘至椰菜花呈金黃色。

3. 將泰式花生醬汁材料拌勻,一邊試味一邊按個人口味調整材料份量。

4. 椰菜花扒焗好後上碟。加泰式花生醬汁,並灑上辣椒碎及蕃茜碎即成。