TURMERIC CAULIFLOWER STEAK
Turmeric Cauliflower Steak is a stunning and anti-inflammatory plant-based dish that transforms a humble vegetable into a hearty centrepiece. Roasted with golden turmeric and a splash of olive oil, the cauliflower caramelises at the edges while remaining tender inside. Served with a refreshing side salad of mixed greens and lemon juice, it’s a simple yet elegant meal rich in fibre and immune-supporting compounds. Ideal for lunch or a light dinner, it offers a satisfying alternative to meat-based mains and caters to various dietary needs. Vibrant in both appearance and flavour, this gluten-free and vegan-friendly plate proves how satisfying vegetables can be prepared with intention and care.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Side
SERVING SIZE
1
CUISINE
Mediterranean, British
PREPARATION/TECHNIQUES
Roast, No-Cook
OCCASION/HOLIDAY
Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Cholesterol, Low Sodium, Low/No Sugar, Quick & Easy, Vegan, Vegetarian, Wheat / Gluten-Free
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Turmeric Cauliflower Steak:
- 1 cauliflower steak (≈200 g)
- ½ tsp ground turmeric
- 1 tsp extra virgin olive oil
- Pinch of sea salt and black pepper
- 1 cup mixed leafy greens
- Juice of ½ lemon
FULL NUTRITIONAL INFORMATION
- Calories: 1108.1 kcal
- Fat: 77.5 g
- Saturated Fat: 31.5 g
- Carbohydrate: 5 g
- Sugar: 1.1 g
- Fiber: 1.6 g
- Sodium: 280.4 mg
- Protein: 92.8 g
- Cholesterol: 285.8 mg
- Calcium: 111 mg
- Potassium: 1146.8 mg
- Iron: 8.7 mg
- Vitamin D: 0.5 mg
- Trans Fat: 4.2 g
PREPARATION
These steps are followed for the preparation of Turmeric Cauliflower Steak:
- Preheat: Preheat the oven to 200°C (400°F).
- Slice Cauliflower: Slice a large cauliflower vertically to get a thick “steak” slice from the centre.
- Mix The Ingredients: In a small bowl, mix turmeric, olive oil, salt and pepper to form a golden paste.
- Baking: Brush both sides of the cauliflower steak with the mixture and place on a lined baking tray.
- Roast: Roast in the oven for 20 to 25 minutes, flipping halfway, until edges are browned and the centre is tender.
- Toss The Mixed Berries: While the steak roasts, toss the mixed greens with fresh lemon juice in a small bowl.
- Serve: Plate the cauliflower steak with the side salad and serve immediately.
PREP TIME
5 minutes
COOKING TIME
25 minutes
TIPS
- Slice Carefully: Use a sharp chef’s knife to cut the cauliflower from the centre, which keeps the steak intact.
- Even Browning: Flip the steak halfway through roasting for a golden crust on both sides.
- Don’t Discard Extras: Use remaining cauliflower florets in soups, stir-fries or roasts.
- Pre-Mix Paste: Combining turmeric with oil before brushing ensures even spice distribution and vibrant colour.
- Add Parchment: Line the tray to prevent sticking and make cleanup easier.
VARIATIONS
- Spice Blend Upgrade: Add cumin, garlic powder or smoked paprika to the turmeric mix.
- Protein Boost: Top with roasted chickpeas or a dollop of tahini yoghurt.
- Salad Swaps: Replace greens with rocket or baby spinach, or add sliced cucumber and radishes.
- Cheesy Twist: Sprinkle with nutritional yeast or vegan parmesan before roasting.
- Acidity Kick: Add pomegranate seeds or pickled onions to the side salad for tang and contrast.
PREPPING AND STORAGE
- Fridge: Store cooked cauliflower steaks in an airtight container for up to 3 days.
- Freezer: Freeze roasted steaks flat on a tray first, then transfer to a container; store for up to 2 months.
- Reheat: Warm in a preheated oven at 180°C (350°F) for 8 to 10 minutes or until heated through.
- Salad Tip: Store salad separately to avoid sogginess, dress just before serving for best texture.
- Meal Prep: Roast multiple steaks at once and refrigerate to reheat for quick weekday lunches.