Mango Coconut Cauliflower 'Steaks' with Lemongrass

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy roasted cauliflower steaks infused with lemongrass and sweet mango, served with a creamy coconut-cilantro drizzle that captures the essence of a Tiki garden. This Tropical-inspired vegetarian recipe (vegan, gluten-free), ready in about 45 minutes, pairs cauliflower, full-fat coconut milk, fresh mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 2 Tropical cuisine 285 cal/serving

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Ingredients

1 large head cauliflower
3 tablespoons full-fat coconut milk
1/2 cup, finely diced fresh mango
2 stalks, finely minced lemongrass
2 tablespoons, chopped fresh cilantro
1 tablespoon avocado oil
1/4 teaspoon salt
1/8 teaspoon black pepper

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Instructions

Step 1: Preheat oven to 425°F. Cut 1 large head cauliflower into 1-inch thick steaks, removing the core. Toss 1 tablespoon avocado oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper with cauliflower steaks on a parchment-lined baking sheet.
Step 2: Roast for 25 minutes, flipping halfway, until golden brown and tender when pierced with a fork. While roasting, combine 3 tablespoons full-fat coconut milk, 2 tablespoons fresh cilantro, and 2 stalks finely minced lemongrass in a blender, blending until smooth.
Step 3: Remove cauliflower from oven and brush generously with coconut-cilantro sauce. Top with 1/2 cup finely diced fresh mango and serve immediately while warm, ensuring the mango juices mingle with the creamy sauce.