There are so many ways to prepare cauliflower from raw, to boiled, mashed or rice! This recipe is now one of my favourites: “Oven-Roasted Cauliflower Steaks”.
Many popular diets advise against eating anything white. Foods like white pasta, white rice, white bread, sugar and other white foods are not recommended. Cauliflower is a white food you can feel good about eating
At times the cauliflower does not seem like an exciting vegetable but it is very nutritious and when cut into thick slices and brushed with the rich colours and flavours of turmeric, cumin and ginger it is perfect for entertaining or any meal at home.
Healthy Hint: I love using organic olive oil and organic spices!
You can eat as a meal with a green salad or place on top of a bed of rice or quinoa for a lovely plant-based meal. Some like to double up on the sauce to give the cauliflower a much richer flavour.
Top with fresh cilantro or parsley. Everyone has their preference.
Cut into 1 in thick steaks. Take the small pieces left and toss them in remaining sauce and a little bit of water and cook as directed. Leave nothing behind!
I prefer to brush the sauce on the cauliflower steaks. Don’t forget to brush both sides.
When baking I prefer to use parchment paper instead of foil!! I like to grease (if necessary) with coconut oil or avocado oil.
Oven Roasted Flavourful Cauliflower Steaks
Print RecipeIngredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- Himalayan Salt and pepper to taste
- 1/2 teaspoon + of Maple Syrup - optional and for those days when you want a little sweetness!
- Small handful of fresh parsley or cilantro, chopped and sprinkled on top.
- *Personally I like to double this recipe especially when using a large cauliflower.
Instructions
Preheat the oven to 400°F. If using a Convention oven preheat at 375°F.
Grease a baking sheet with coconut oil.
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."
Some like to sear their cauliflower over medium-high heat for a couple of minutes before placing on the baking sheet. This allows them to turn a golden brown.
Place on baking sheet. Many times I do not sear prior to baking.
Whisk together the olive oil, ginger, cumin, and turmeric. Brush or spoon the mixture onto the cauliflower steaks.
Roast in the oven until tender, about 15 minutes.
Garnish with parsley or cilantro - optional
Server warm.
Notes
Cauliflower is a member of the cruciferous vegetable (or Brassicaceae) family- along with broccoli, cabbage, kale, brussel sprouts and some other less common varieties. Cauliflower is rich in glucosinolates which activate the body's detoxification system. Chewing breaks down glucosinolates into their active form, which triggers the detoxification process. Research suggests that they may play a role in preventing various types of cancers. Cauliflower contains the second highest amount of glucosinolates, after broccoli.
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