Description
Meaty cauliflower ”steak” seasoned with a turmeric bean dressing (oil free), roasted until tender on the inside with a goldenbrown crust on the outside.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
For a thicker dressing add cashew nuts.
For a thinner dressing add some water.