I’ve wanted to make roasted cauliflower steak for the longest time, but for some reason it never happened. Only after eating at abcV in New York (where I had a roasted cauliflower head), I was determined to make my own roasted cauliflower steak. The dish also inspired me to combine it with a turmeric dressing.
Roasted cauliflower is so versatile and so incredibly delicious. I know some of you have been asking for more cauliflower recipes too so I hope you are going to enjoy this delicious roasted cauliflower steak with turmeric bean dressing.
If you’ve never heard of a cauliflower ”steak”, it’s really what it sounds like. It’s cauliflower sliced lengthwise to create ”steak’ shapes that are seasoned and grilled or roasted (I roasted mine) until soft on the inside and crispy on the outside. That’s it! So simple and so delicious!
I think cauliflower needs to get some attention for its ”meatiness” and by meaty I just mean heartiness and ability to change flavors easily. This cauliflower steak recipe shows both of these qualities. The heartiness due to the thick cut, in combination with grilling or roasting until tender on the inside and golden brown on the outside bringing out the flavors very well.
Oil Free Turmeric Bean Dressing
At abcV in New York the cauliflower head is the most popular dish on the menu. I can only add to that: roasted or grilled cauliflower is my favorite food at the moment. Simple and nourishing. How to make it even more nourishing? I decided to made a dressing with turmeric and beans. So delicious!
If you give this recipe a try, let me know how it goes! Leave a comment below or let me know on Facebook or Instagram. Oh and don’t forget to tag your picture #thegreencreator on Instagram. I’d love to see your recreations!
Meaty cauliflower ”steak” seasoned with a turmeric bean dressing (oil free), roasted until tender on the inside with a goldenbrown crust on the outside.
- FOR THE TURMERIC BEAN DRESSING
- 3/4 cup (125 gr) white beans
- 10 cashews (optional) soakes in warm water for about 20 minutes then rinsed and drained
- 1 tsp mustard, medium strong
- 1 tsp turmeric
- 1 tsp smoked paprika
- 4 tbsp nutritional yeast
- enough water for desired consistency
- 2 tbs apple cider vinegar
- 2 tbs onion powder
- 1 tbs garlic powder
- Salt to taste (optional, I didn’t use it)
- FOR THE CAULIFLOWER STEAKS
- 1 medium head cauliflower, cut into thick slices
- 2 tbs onion powder
- black pepper to taste
- ½ teaspoon ground turmeric
- 1 tsp curry powder
- 1 tsp cumin
- For the cauliflower steaks:
- Preheat the oven to 350 °F.
- Cut the cauliflower in thick slices, about 2 inches. This is the hardest part so try to be gentle while cutting to keep the “steak” shape. Sprinkle spices and seasoning on the cauliflower.
- Lay the cauliflower steaks on a lined baking sheet with parchment paper and bake for 30 minutes or until tender on the inside and crunchy on the outside.
- In the meantime.
- For the turmeric bean dressing:
- Place all ingredients in a food processor and process until smooth and dressing-like. You can also use an immerse blender like I did.
- Adjust for any seasonings, I find that when I add more pepper or onion powder it brings out the flavors.
- When the cauliflower steaks are tender and crispy golden brown, serve on a platter with the turmeric bean dressing drizzled on top and served aside to use as a dip while eating.
- Sprinkle with some fresh herbs if you like.
For a thicker dressing add cashew nuts.
For a thinner dressing add some water.
*I’m not saying an oil-free diet is the way to go (I personally use oil carefully/in moderation). I also don’t follow a fat -free diet. My way of cooking including this recipe might be an inspiration for people who want to try to reduce the amount of added oils in their diet.