Roasting cauliflower is by far my favorite way of eating this wondrous vegetable that can masquerade as anything from a sauce to a carbohydrate. The texture is at its edible best and the flavour is so much stronger. I like to cut them into ‘steaks’ as they look quite striking on a plate, but cauliflower florets can also be roasted in the same way.
This is super healthy way to eat cauliflower as only a light coating of olive oil is required. I like to use a mild but flavoursome curry powder and a sprinkle of dukkah to spice them up. You can of course flavour them with whatever you prefer. Salt and pepper, a spritz of lemon and a few sprigs of coriander to finish things off.
The ‘steaks’ can only be cut out the middle part of a cauliflower as the side bits crumble apart. You will get about 4 per head (depending on the size). I used 2 medium heads and just blitzed the remaining florets into Cauliflower cous-cous which is my second favourite way to eat this delicious vegetable.
There is no specific recipe here just cut as many ‘cauliflower steaks’ as you require. Cut them around 2 – 3cm thick. Place them on a lined baking tray and brush lightly with olive oil. Sprinkle evenly with curry powder. A top styling tip is to use a small sieve to get an even coating. Pinch over the dukkah and bake in a hot oven pre heated to 200C for about 25 minutes until cooked and the edges start turning golden brown.
Serve warm out the oven with lemon wedges and fresh coriander.
Find me on Instagram