- 1 large head cauliflower
- 4 tablespoons extra virgin olive oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon grated fresh turmeric root (or 1⁄2 teaspoon ground)
- 3 garlic cloves, minced
- Zest and juice of 1 orange
- Sea salt and freshly ground pepper
- 1 tablespoon chopped fresh cilantro
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Remove leaves from cauliflower, trim base of stem and cut head from top down into 3⁄4-inch slices, being careful not to detach florets from core. Save any outer florets that fall off for another use. Cut slices in half through core.
Heat cast iron skillet over high heat and cover bottom with 11⁄2 table¬spoons olive oil. Working in batches, place half of cauliflower steaks in skillet and sear each side 3 minutes or until lightly browned. Transfer to prepared baking sheet and repeat with second batch of cauliflower and 11⁄2 tablespoons olive oil.
In small bowl, whisk together ginger, turmeric, garlic, orange zest, orange juice, remaining 1 tablespoon olive oil, and salt and pepper to taste. Brush on both sides of cauliflower steaks and roast for 15 minutes or until soft throughout. Remove from heat and serve topped with cilantro.
Serving suggestion: Layer the cauliflower steaks over a bed of black lentils or wild rice.
Reprinted with permission from Eat Clean Live Well © by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Julie Bidwell