PRE TIME:25 min
COOKING TIME:20 min
TOTAL TIME:45 min
4SERVING
Ingredients:
For The Cauliflower Steaks
- 2 Medium Heads of cauliflower
- Olive oil spray
- 4 ml Sea salt (divided, each half on each side of cauliflower)
- 2 ml Black pepper (divided, each half on each side of cauliflower)
- 4 ml Garlic powder (divided, each half on each side of Cauliflower)
- 4 ml Paprika (divided, each half on each side of Cauliflower)
- 4 ml Coriander (divided, each half on each side of Cauliflower)
For the Turmeric Sauce
- 120 ml Whole milk Greek yogurt
- 29 ml Extra-virgin olive oil
- 29 ml Fresh lemon juice
- 1 Clove Garlic, minced
- 1 ml Ground cumin
- 1 ml Ground coriander
- 1 ml Turmeric
- 1 ml Maple syrup or honey
- 2 ml Fine sea salt
- Pinch of cayenne pepper
Directions:
Preheat your oven to 425 °F/218 °C. Line a large and rimmed baking sheet with parchment paper and spray it with olive oil. Wash the cauliflower heads, then remove the outer leaves and trim the very bottom of the core, but keep the core intact. Slice each head into ¾-inch-thick slices. The outer slices will fall apart – you can simply roast them as florets together with the steaks. Plan on getting two to three steaks out of each cauliflower head.
Arrange the “steaks” in a single layer on the baking sheet. Scatter the florets around them. Spray their tops with olive oil and sprinkle them with half the seasonings.
Bake the cauliflower pieces for 10 minutes. Remove from the oven, carefully turn, spray with more oil and sprinkle with the remaining spices, and bake until browned and fork-tender, 10-15 more minutes.
While the steak is cooking make your sauce by whisking all ingredients in a bowl in no particular order, just make sure you can adjust in salt and pepper at the end.
Enjoy!
