Cauliflower Steaks with Mint Chutney

By GuidingVegan

Ingredients

• FOR THE CAULIFLOWER STEAKS
• 1 medium head cauliflower, cut into thick slices
• 2 tablespoons olive oil
• Sea salt and black pepper to taste
• 1/2 teaspoon ground turmeric
• FOR THE MINT CHUTNEY
• 1 cup olive oil
• 1/3 cup fresh mint
• 1/3 cup fresh cilantro
• 1/3 cup fresh parsley
• 2 cloves garlic
• 1/2 inch fresh ginger root
• 1-2 small green chilies, adjust to taste
• Juice of 1 lemon
• 1 teaspoon sea salt
• Freshly ground black pepper to taste
• Juice of 1 lime

Preparation

Step 1

Preheat the oven to 350 degrees F.

Cut the head of cauliflower in thick slices, about 2 inches wide, being gentle while cutting as you want to retain the "steak" shape.

Lay the cauliflower steaks on a lined baking sheet with foil or parchment, bake for 30 minutes or until tender.

In the meantime, in a food processor or blender combine all ingredients for the mint chutney and blend until smooth. Adjust for any seasonings, I find that I'll add more pepper or citrus to bring out the flavors.

When the cauliflower steaks are tender yet golden brown and roasted, serve on a platter with the mint chutney drizzled on top. Also use the mint chutney for a dip throughout serving. Store for up to 1 week in the fridge.