Cauliflower steaks have become very hot the past few years, especially in plant-based cuisine and the truth is that for a long time I hadn’t given them a chance. Apart from the fact that the name “steaks” appalled me, cauliflower isn’t something the kids would eat without… war in the house. So I kept putting off the attempt to make them. When I finally tried it about 2 years ago, I regretted the time wasted!
It’s a very easy and delicious dish, with little preparation that presents cauliflower to kids – and fussy grown-ups – in such a way that you can’t go wrong!
Remember that cauliflower is rich in vitamin C, vitamin K, calcium, magnesium, phosphorus and potassium among others and it is good for the brain, digestive system while it has anti-cancer and anti-inflammatory properties. On top of that, it regulates blood pressure and it’s beneficial for the bones.
Ingredients for 4 servings
1 large cauliflower cut lengthwise into 4 steaks
2 tomatoes
Olive oil
1 tablespoon fresh lemon juice
2 cloves of garlic
chili flakes
turmeric
salt
pepper
parsley or coriander or spring onion (for garnish)
Method
Cut your cauliflower starting from the floret down and spread it on parchment paper on a baking sheet.
Wash well, peel and grate your tomatoes. Clean and crush your garlic as well (always wait 10 minutes before cooking it).
Drizzle the cauliflower with olive oil, salt, pepper, turmeric, turmeric, chili flakes, grated tomatoes and some chopped garlic and bake in a preheated oven at 180 degrees (356 F) for at least 30 minutes, until soft and golden. Garnish with chopped parsley or coriander or spring onions and enjoy the twist!
