Description
The humble cauliflower takes center stage in this simple but flavorful dish. Cut into meaty slices and seasoned with cumin, chili, and turmeric, the roasted cauliflower steaks make a hearty entrée and a heart-healthy alternative to traditional steak. The edges get crisp and caramelized and the center stays nice and tender.
Ingredients
Scale
1 head of cauliflower
1 Tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon chili powder
¼ cup plain Greek yogurt or sour cream
Cilantro for garnish
Instructions
- Preheat the oven to 425° F.
- Rinse and dry the cauliflower and lay it on its side on a cutting board.
- Slice off the end of the cauliflower but leave as much stem as possible.
- Turn the cauliflower over onto the flat bottom.
Thick 1″ slices with the stem keeps the cauliflower steaks from breaking up. - Slice into 1 inch slices
Each head of cauliflower yields about 4 cauliflower steaks. - Place on parchment lined baking sheet and brush the cauliflower with olive oil.
- Season with 1/2 the salt and flip them over and brush the other side.
- Sprinkle with the spices and remaining salt.
- Bake in preheated oven for 20 minutes until golden and crisp.
- Serve warm or room temperature with a dollop of yogurt or sour cream and a sprinkle of cilantro.
Notes
For this recipe, we’ve seasoned the cauliflower with cumin, chili powder and turmeric, but there are endless seasoning possibilities. Some other tasty combinations are:
- Lemon zest, pepper, salt, parsley (pairs great with grilled salmon or moroccan chicken)
- Garlic salt, pepper, sun-dried tomatoes, oregano (goes great with stewed cannellini beans and tomatoes or with grilled chicken)
- Jamaican Jerk seasoning (serve with roasted pork or baked beans and sweet potatoes)
- Chili flakes, coriander, cumin, lime, and pepitas (cauliflower prepared this way makes an amazing taco filling – step aside, fish tacos, for this veggie version!)