Recipe
Servings: 4
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Ingredients:
For The Cauliflower Steaks
2 Medium Heads of cauliflower
Olive oil spray
1 teaspoon Sea salt
1/2 teaspoon Black pepper
1 teaspoon Garlic powder
1 teaspoon Paprika
1 teaspoon Coriander
For the Turmeric Sauce
1/2 cup Whole milk Greek yogurt
2 tablespoon Extra-virgin olive oil
2 tablespoons Fresh lemon juice
1 clove Garlic, minced
1/4 teaspoon Ground cumin
1/4 teaspoon Ground coriander
1/4 teaspoon Turmeric
1/4 teaspoon Maple syrup or honey
1/2 teaspoon Sea salt
A pinch of cayenne pepper
Directions:
- Preheat your oven to 425 F/218 C.
- Line a large, rimmed baking sheet with parchment paper. Spray the parchment with olive oil spray.
- 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 half of the seasonings, and bake until browned and fork-tender, for additional 10-15 minutes.
- While the steak is cooking, make your sauce by whisking all sauce ingredients in a bowl. Just make sure to adjust the salt and pepper to taste at the end.
- Enjoy