How to Make Cauliflower Steak?

Cauliflower Steaks with Ginger and Turmeric

I really LOVE this Cauliflower dish. It’s perfect as a main meal or a side dish. You’d pay up to $30 in a restaurant, but it’s so easy to make.

Cauliflower is a cruciferous vegetable that contains B-vitamins, phytonutrients, and antioxidants. It’s also high in fibre which helps our digestion and many other important nutrients.

This dish is very versatile. You can play with the ingredients.
Make extra, it will keep in the fridge for several days and can be added to any salad or to a stir fry.

• Ingredients:
  • 1 large head of cauliflower
  • 2 tablespoon of extra virgin olive oil
  • 1 tsp ground turmeric
  • 2 Tbsp Umeboshi Vinegar
  • ½ tsp sea or herb salt
  • 1 tsp of grated fresh ginger (optional)
  • Fresh herbs chopped

Method:
Pre heat the oven to 180C. Line a baking tray with baking paper (optional).
Remove the leaves of the cauliflower (keep them to add to your miso soup).
Cut the Cauliflower into slices, from the top into slices -about 1.5cm wide, being careful not to detach the florets from the core. Save any florets that fall for your miso soup.

In a small bowl, mix the oil, salt, vinegar, grated ginger, and Turmeric.
Lay the sliced cauliflower on the tray.
Brush mixture into Cauliflower Slices (or massage it in with your hands).

Bake in oven for about 30 min, turn over and brush the rest of your liquid on to the other side of the cauliflowers. Bake for another 10min (for the last 5 min you can turn the grill on to get a charred texture).
Serve hot or cold. Garnish with fresh herbs or add to a salad.
Variation: replace vinegar with fresh lemon juice. Add to the liquids and follow same instructions.