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Roasted Cauliflower Steak with Turmeric and Garlic

This roasted cauliflower steak is a show‐stopping plant-based dish that transforms a humble cauliflower into a hearty, flavorful main course. The aromatic spice blend of turmeric, cumin, and ginger, along with searing and oven roasting techniques, creates a tender yet crisp texture that even meat lovers will enjoy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 head cauliflower large; trim and slice into 3-4 steaks
  • sea salt to taste
  • fresh ground black pepper
  • 2 tablespoons olive oil divided (1 tbsp for searing, 1 tbsp for spice mixture)
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • fresh coriander handful, chopped (for garnish)
  • 75 g quinoa
  • 1-2 cloves garlic implied by the title

Equipment

  • Large, heavy pan
  • Baking tray
  • Sharp knife

Method
 

  1. Preheat your oven to 200°C (about 400°F).
  2. Trim the large head of cauliflower by removing the leaves while keeping the core intact. Slice the cauliflower from top to bottom into 3 or 4 slices about 3/4-inch thick. Season both sides of each steak with sea salt and freshly ground black pepper.
  3. Heat 1 tablespoon of olive oil in a large, heavy pan over medium-high heat until shimmering but not smoking. Sear the cauliflower steaks for about 2 minutes on each side until a beautiful golden-brown crust forms.
  4. While searing, whisk together the aromatic spice mixture using 1 teaspoon grated fresh ginger, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, and the remaining tablespoon of olive oil.
  5. Transfer the seared cauliflower steaks to a baking tray. Brush or spoon the turmeric-cumin oil mixture over each steak, ensuring the sauce gets into all the nooks and crannies.
  6. Place the tray in the preheated oven and roast for about 15 minutes until the cauliflower is tender yet retains some bite.
  7. While the cauliflower roasts, cook 75g of quinoa according to the package directions (about 15 minutes) so it’s ready to serve.
  8. To serve, create a bed of quinoa on each plate, top with a roasted cauliflower steak, and scatter freshly chopped coriander over everything.

Notes

This roasted cauliflower steak recipe is incredibly versatile. The searing followed by a quick roast produces a perfect balance between a crispy exterior and a tender interior, making it an ideal centerpiece for meatless Mondays or any dinner gathering. You can easily swap quinoa for other grains such as farro or couscous, and adjust the spice blend by adding a pinch of cayenne if extra heat is desired. For a refreshing finish, serve with a simple green salad or even a cucumber raita.