Ingredients 1 medium head of cauliflower
1 teaspoon fresh ginger, grated
½ teaspoon ground turmeric
3 garlic cloves, minced
Zest and juice from 1 orange
4 tablespoons olive oil
1 tablespoon fresh parsley, chopped
Salt and ground black pepper to taste
Preheat the oven to 200°C and line a baking sheet with a parchment paper.
Remove the leaves from the cauliflower. Then, trim the stem of the cauliflower, leaving core intact.
Place the cauliflower on a work surface with the head side facing upwards; cut the head from the top down into 2 cm slices. Reserve any florets that break loose. Cut the slices in half through the core.
Add 1 ½ tablespoon olive oil to a high heat skillet. Place half of the cauliflower steaks in the skillet, and cook them on each side until lightly browned, for about 3 minutes per side. Transfer the steaks that have been cooked to the baking sheet, and repeat for the second half of the cauliflower steaks, using another 1 ½ tablespoon of the olive oil.
In a medium bowl, whisk together the ginger, turmeric, orange zest, orange juice, salt, pepper and the remaining 1 tablespoon olive oil.
Cover both sides of the cauliflower steaks with the mixture and roast for about 15-20 minutes.
Before serving, top the cauliflower steaks with the parsley.