Cauliflower steaks recipe with turmeric marinade
Cauliflower steaks can be perfect for the warmer months. They make a perfect veggie alternative at a family BBQ, or are ideal when you’re after something a little lighter. Enjoy alongside a glass of sparkling kombucha for the ultimate summer refreshment!
Cauliflower steaks taste utterly delicious when combined with our tumeric marinade. Not only that, turmeric has a number of helpful wellbeing benefits. It is a staple ingredient in Indian cooking. It’s also highly regarded in Ayurvedic and traditional Chinese medicine for its therapeutic benefits. Places such as India, with high daily turmeric intakes, boast lower rates of particular diseases, including certain cancers.
Yet turmeric has only recently found itself on the radar of modern medicine. In fact, there’s been over 3,000 studies looking into it in the past 25 years alone.
Drizzle your cauliflower steaks with our delicious yoghurt dressing. Yoghurt is an excellent source of calcium that we need for healthy bones and vitamin B12 needed for a healthy blood supply. Live yoghurt also contains countless ‘friendly’ lactobacillus bacteria, which help our digestive system run smoothly by aiding the breakdown of food, the absorption of nutrients and fighting against ‘unfriendly’ organisms that are often the cause of stomach upsets.
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For the cauliflower steaks
- 1 large cauliflower
- 1 tbsp olive oil
- 1/2 tsp of (smoked) paprika
- 1/2 tsp of turmeric
- Salt and pepper
For the dressing (optional)
- 200g plain live yogurt
- 1 tbsp lemon juice
- 1/2 tbsp tahini
- Generous handful of mint leaves, chopped
- Trim the base of the cauliflower so it’s sitting flat and take off the outside leaves. Start slicing in the middle rather than at the sides, aiming for about four steaks from each cauliflower roughly 2cms thick. As you cut closer to the sides, the cauliflower will start to break into florets rather than steaks. Keep these to use another time (cauli rice, roasted veg etc.)
- In a shallow dish, mix your paprika and turmeric with a generous grind of salt and pepper into the olive oil. Carefully lay your steaks into the oil, turning them over so both sides are evenly coated.
- Once the BBQ is hot, lay the steaks on the grill (best to cook slightly at the sides rather than direct over very hot charcoals otherwise will burn too much before cauli has softened) and cook for approximately five minutes each side until just tender and a little browned.
- Meanwhile, prepare your (optional) dressing by mixing the yoghurt, lemon juice and tahini together with a little more salt and pepper. Fold in the chopped mint. Taste to see if you’d like to add any more tahini or seasoning.
- Remove the cooked cauli steaks to a warm serving plate and spoon over a little of the dressing or a drizzle of extra virgin olive oil. Serve up with a separate bowlful of the tahini yoghurt for anyone who’d like more!