Although there’s no better way to eat cauliflower than deep-fried or swimming in a creamy cheese sauce, this roasted cauliflower recipe is pretty satisfying and ‘dealicious’ (yup, this unpopular veggie is usually affordable and I’m totally surprised that it didn’t make the Gwyneth’s SNAP challenge list.)
This recipe is more of a ‘way to prepare’ than an exact recipe. If you like heat, I recommend using a hot curry powder like Madras. Try it with a splash of lime juice. The citrus highlights all the flavors and adds the perfect zing!
Start by preheating the oven at 400F. Wash the cauliflower and remove some or all of the leaves. Slice the cauliflower into 1/2 inch thick slices. And yes, you’re seeing right, I didn’t core the cauliflower and you don’t have to do it either. The core holds the florets together and tastes as good as the rest of the cauliflower to me.
In a small bowl, mix the curry powder, turmeric, cardamom and salt.
Place the cauliflower steaks on a non-stick baking sheet (or a baking sheet lined with foil.) Coat the steaks with refined coconut oil (it can be substituted with olive oil or any oil of your choice) on both sides. Sprinkle the spice mix on both sides.
Roast it 15-20 minutes each side. I broiled each side an additional 2 minutes just to give the florets a bit of a sexy tan. This step is totally optional.
- 2 tablespoons refined coconut oil
- 1 tablespoon mild curry powder
- ½ teaspoons salt
- ½ teaspoon cardamom
- ¼ teaspoon turmeric
- 1 large head cauliflower
- Preheat oven to 400°. Wash the cauliflower and shake it dry.
- Cut the cauliflower in long slices, about ½ inch thick.
- In a small bowl, whisk together the spices.
- Spread steaks in a single layer in a large non stick baking sheet or a baking sheet lined with foil.
- Coat the cauliflower steaks with the coconut oil on both sides and sprinkle the spice mix generously also on both sides.
- Bake until cauliflower 20 to 30 minutes. Stir after 15 minutes, flipping the slices over.