Cauliflower Steak with Thai Chili Sauce and Sweet Potato Purée

Cauliflower Steak with Thai Chili Sauce and Sweet Potato Purée
Photo by Eric Medsker

Ingredients

  • Gingersnap cookies
  • 2-½ lb. sweet potatoes, peeled and cut into ½-inch cubes
  • ¾ cup Thai sweet chili sauce, such as Mae Ploy
  • 2 large cauliflower heads (about 2 lb. each)
  • ½ cup unsweetened apple cider
  • 1 Tbs. roasted walnut oil
  • ½ tsp. freshly ground black pepper
  • + 5 more ingredients
    • Panko breadcrumbs
    • ½ tsp. salt
    • ½ cup chopped yellow onion
    • 1 Tbs. minced fresh ginger
    • ¼ cup peanut oil (or perhaps a little more)

Set a large saucepan over medium heat for a couple of minutes, then add the walnut oil. Dump in 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....

View full recipe at Fine Cooking

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