I realize I have many cauliflower recipes, but it’s such an incredibly versatile vegetable. I keep finding more and more interesting recipes for this humble and inexpensive ingredient, each one so different.
This is adapted from another blogger’s recipe, but I have lost their name, so I’m hoping they will see this and remind me who they are!
Serves 3
1 large head of cauliflower
salt and pepper
2 tbsp olive oil, divided
1 tsp freshly grated ginger
1 tsp garlic, crushed
1 tsp ground cumin (I roast mine)
1/2 tsp ground turmeric
Small handful of cilantro, chopped
Preheat the oven to 400 F
Remove the leaves and trim the stem end of the cauliflower, leaving the core intact.
Using a large sharp 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 tbsp 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 tbsp of olive oil, ginger, garlic, cumin and turmeric.
Brush or spoon the mixture on the cauliflower steaks.
Roast in the oven until tender, about 15 – 20 minutes.
Garnish with cilantro and serve
