The humble cauliflower might not seem like the most exciting vegetable, but cut one into thick slabs and roast it with spices, and you can transform it into quite the fine dish. Rich with the colors and flavors of turmeric, ginger, cumin, and cilantro, these cauliflower "steaks" feel fancy enough for a dinner party, yet they're simple enough for an everyday supper as well.
Roasting cauliflower turns it into something magical — nutty, sweet, and not boring at all. Cutting it into "steaks" helps the cauliflower roast more evenly (and it looks lovely, too). This version of cauliflower steaks takes a cue from Indian flavors, but doesn't require you to mix a ton of spices or spend much time over the stove. Just quickly sear the cauliflower in a skillet, then brush it with the spice mixture, and roast for about 15 minutes in the oven. Finish with a sprinkle of fresh cilantro (or parsley if you're cilantro-averse).
I like serving this atop a bed of quinoa for a light, vegan-friendly dinner. If you want a more substantial meal, double or triple the olive oil and spice mixture, toss in some chickpeas, and roast those alongside the cauliflower.
Cauliflower Steaks with Ginger, Turmeric, and Cumin
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 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 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 cilantro and serve.
This recipe was originally published October 2013.