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roasted turmeric garlic cauliflower

Roasted Cauliflower Steak with Turmeric and Garlic

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A show-stopping plant-based dish featuring golden-brown cauliflower steaks seasoned with aromatic turmeric, cumin, and fresh ginger. Served over protein-packed quinoa, this vegetarian main dish is both satisfying and flavorful.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 steaks
Course: Main Course
Cuisine: Indian-Inspired, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cauliflower
  • 2 tablespoons olive oil
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon ground cumin
  • 0.5 teaspoon turmeric
  • 1 handful fresh coriander chopped
  • 75 g quinoa
  • 1-2 cloves garlic
  • sea salt to taste
  • fresh ground black pepper to taste

Equipment

  • Large pan
  • Baking tray
  • Sharp knife

Method
 

  1. Preheat oven to 200°C (400°F).
  2. Trim cauliflower, keeping the core intact. Slice from top to bottom into three or four 3/4-inch thick steaks.
  3. Season both sides of cauliflower steaks with salt and pepper.
  4. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Sear cauliflower steaks for 2 minutes per side until golden-brown.
  5. Whisk together grated ginger, cumin, turmeric, and remaining olive oil.
  6. Transfer seared steaks to a baking tray and brush with the spice-oil mixture.
  7. Roast in preheated oven for 15 minutes until tender but still firm.
  8. Meanwhile, cook quinoa according to package directions (approximately 15 minutes).
  9. Serve cauliflower steaks over quinoa and garnish with fresh chopped coriander.

Notes

Choose a large, compact cauliflower for the best steaks. The core must remain intact to hold the steaks together. Some florets may crumble during cutting, which is normal. The spice mixture can be adjusted to taste, and you can add cayenne for extra heat. The quinoa can be substituted with other grains like farro or cauliflower rice for a low-carb option.

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