This week, a colourful dish that will possibly make you very excited about cauliflower. Easy to make, it will take you only a few minutes and will make the best of that nutty flavour you get when roasting a cauliflower. You can make it your main vegan dish, on top of a bed of quinoa, or couscous, or even some wild vegetable rice. Or it can make a lovely side dish to a simple roast.
Check our All about: Cauliflower post here, to find out some interesting information on this dividing vegetable.
Serves 3
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 coriander, chopped
Preparation method:
- 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 any 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 onto the cauliflower steaks.
- Roast in the oven until tender, about 15 minutes. Garnish with coriander and serve.
Pictures and recipe are both from the Kitch.