Cauliflower Steaks with Ginger, Turmeric and Cumin

also good cold the next day (mind you, I have a high appreciation for leftovers of all kinds)

also good cold the next day (mind you, I have a high appreciation for leftovers of all kinds)

The only organic, grass-fed steaks available in my tiny corner of the Caribbean are to be found in the depths of the grocery store freezer section.

Entombed like a shipwreck on the sandy ocean floor, these individually vaccum packed chunks of meat lie forgotten behind bags of assorted vegetables.

cut your steaks thick so they'll stand up to frying

cut your steaks thick so they’ll stand up to frying

The last time I dived down to examine them (causing a nearby small boy to gawk at me open-mouthed. I am small, the freezer is big) they undersized, overpriced and very uninviting.

And I’m not kidding about the overpriced – $22 for a tiny steak?! Ain’t nobody got time (or budget) for that.

don't forget the cilantro!

don’t forget the cilantro!

So until the situation is resolved (ie we buy our own cow or start shipping them in as part of a collective), these cauli steaks are the closest we’re gonna get.

Sorry hubs.

Cauliflower Steaks with Ginger, Turmeric and Cumin (serves 3)

*adapted from The Kitchn

  • 1 large head cauliflower
  • 2 tbsps coconut oil
  • 1 tsp grated root ginger
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • cilantro, chopped, to garnish
  1. Remove the root and leaves from the cauliflower then slice three 3/4 inch thick ‘steaks’ from the very centre (keep the rest of it for another time). Season the steaks with salt and pepper.
  2. Heat a tbsp of the coconut oil in a frying pan. Add the steaks and sear for 3 minutes each side until browned.
  3. Whisk together the remaining oil with the ginger, turmeric and cumin. Lay the steaks on a baking tray and brush on both sides with the spice mixture.
  4. Bake at 400 for 15 minutes then serve immediately, having garnished with the cilantro.

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9 thoughts on “Cauliflower Steaks with Ginger, Turmeric and Cumin

  1. Pingback: Kitchen Tips to Save time - Civilized Caveman Cooking

  2. I made these tonight and they were super yummy!! I roast cauliflower a lot and LOVE drizzling with lemon tahini, but this is my new favorite way to enjoy it! Plus I barely waist any stem this way! Thanks for sharing!!

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