Serves 4


  • 2 Tbsp. vegetable oil
  • 1 carrot, peeled and sliced
  • 2 tsp. peeled and sliced ginger
  • 1 Tbsp. honey
  • 1½ Tbsp. white wine vinegar or rice vinegar
  • 1 tsp. Dijon mustard
  • ¼ tsp. salt
  • 4 Tbsp. vegetable oil, divided
  • 1 Tbsp. curry powder
  • ½ tsp. salt
  • ¼ cup peanuts, chopped
  • ¼ cup cilantro, chopped
  • 4 (1¼"-thick) center-cut cauliflower slices (from 2 large heads, trimmed)


    Active time: 15 minutes
    Total time: 35 minutes

    In a food processor fitted with a metal blade, combine carrot, ginger, honey, vinegar, mustard, salt and 2 Tbsp. vegetable oil. Process until smooth; set dressing aside.

    In a small bowl, combine 1 Tbsp. oil, curry powder and salt. Put cauliflower slices on a large, rimmed baking sheet and brush with curry oil on both sides. In each of 2 large skillets, heat 1 Tbsp. oil on high heat. Add 2 cauliflower steaks to each skillet, cover, and cook over medium-low heat until browned and just tender, about 10 minutes per side. Place a steak on each of 4 plates, top with peanuts and cilantro and serve with reserved dressing.

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