Cauliflower is one of those vegetables that is very versatile. You can do literally everything with it - soup, mash, roast, bake, steam and I even saw it in a dessert once! Its taste goes well with many ingredients and because it's not over powering it takes different spices very well. I loved this version of it! Nice, different, perfect on it's own (with a little bit of rice or some fresh salad), but also works well as a side dish (especially to an Indian meal). Recipe idea taken from thekitchn.com. Enjoy!
How to make it...
- 1 large cauliflower head
- salt and pepper
- 2 tablespoons olive oil, divided
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
Preheat the oven to 185 C. Remove the leaves and trim the steam of the cauliflower, leaving the core intact. Using the large knife cut the cauliflower from top to bottom into 1 cm thick slices - "steaks", being careful not to brake the florets too much. Season the cauliflower on both sides with salt and pepper.
Heat 1 tablespoon of oil on the pan and sear the cauliflower slices on both sides until slightly browned, about 2 minutes on each side. Gently place your steaks on the baking tray.
Whisk together the remaining oil, grated ginger, cumin and turmeric. Brush the mixture over the cauliflower steaks. Roast in the oven for about 15 minutes until golden and tender. Serve warm or cold - I liked it both ways.
You may also like:
Pan fried fruity aubergine Red kidney bean curry