Mango Coconut Cauliflower 'Steaks' with Lemongrass
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 (vegan, gluten-free) ready in about 45 minutes pairs large head cauliflower, tablespoons full-fat coconut milk, finely diced 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 a quick salad or grain on the side. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango Coconut Cauliflower 'Steaks' with Lemongrass take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mango Coconut Cauliflower 'Steaks' with Lemongrass?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large head cauliflower from drying out.
Can I substitute ingredients in Mango Coconut Cauliflower 'Steaks' with Lemongrass?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango Coconut Cauliflower 'Steaks' with Lemongrass for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mango Coconut Cauliflower 'Steaks' with Lemongrass vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
