Cauliflower steaks with ginger, turmeric and cumin...

Cauliflower is one of those vegetables that is  very versatile. It also happens to be one of my all time favourites. You can do literally everything with it - soup, mash, roast, bake, steam, couscous 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 too. 

I absolutely love this version of it. Nice, a bit different, perfect on it's own (with a little bit of rice or some fresh salad you have a complete meal!), but it also works well as a side dish (especially to compliment an Indian meal). 

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 (you can save these part of the veg for future vegetable stock, simply clean it and freeze), leaving the core intact. 
- Using the large knife cut the cauliflower from top to bottom into 1 cm thick slices - these are your "steaks", be careful as to 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 onto a 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 actually enjoyed it both ways.


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  1. I love roasted cauliflour.

    1. Hi Anna. It's the first time I had roasted cauliflower - and I loved it too! :)
      Pozdrawiam, Anula.


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Pozdrawiam, Anula.