Cauliflower Steaks with Ginger, Turmeric, and Cumin

By AnnieMro

Ingredients

• 1 large head cauliflower
• Salt and pepper
• 2 tablespoons olive oil, divided
• 1 teaspoon freshly grated ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Small handful of cilantro, chopped

Details

Servings 3
Adapted from thekitchn.com

Preparation

Step 1

Serve this atop a bed of quinoa for a light, vegan-friendly dinner. If you want a more substantial yet hardly more complicated meal, double or triple the olive oil and spice mixture, toss it with some chickpeas, and roast those alongside the cauliflower.

Preheat the oven to 400°F.

Remove the leaves and trim the stem end of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to base into three 3/4-inch-thick "steaks." Season each steak with salt and pepper on both sides. (Reserve loose florets for another use.)

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the cauliflower steaks until golden brown, about 2 minutes on each side. Gently transfer the steaks to a baking sheet.

Whisk together the remaining 1 tablespoon of olive oil, ginger, cumin, and turmeric. Brush or spoon the mixture on the cauliflower steaks.

Roast in the oven until tender, about 15 minutes. Garnish with cilantro and serve.