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Turmeric and Garam Masala Rubbed Cauliflower Steaks

Thick slices of cauliflower rubbed with a vibrant, aromatic blend of turmeric, garam masala, and garlic, then roasted to tender, golden perfection. A fantastic vegan centerpiece or hearty side dish.

Turmeric and Garam Masala Rubbed Cauliflower Steaks
Prep 15 min Cook 30 min Total 50 min Level Easy
Serves 4

Ingredients

Cauliflower Steaks

  • 2 large heads Cauliflower — Leaves removed, stem trimmed but kept intact to hold steaks together

Spice Rub

  • 0.25 cup Olive oil — Or melted coconut oil
  • 1 tablespoon Garam masala
  • 1 teaspoon Ground turmeric
  • 1 teaspoon Garlic powder
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon Black pepper — Freshly ground
  • 0.25 teaspoon Cayenne pepper (optional) — Adjust to taste for heat

Garnish

  • 2 tablespoons Fresh cilantro — Chopped
  • 1 whole Lemon — Cut into wedges for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

    ~5 min
    If your baking sheet tends to warp, use a heavy-duty sheet pan to ensure even roasting.

  2. Place the trimmed cauliflower heads core-side down on a cutting board. Cut them directly down the center. Then, slice 1.5-inch thick steaks from each half. You should get 2 large steaks per head. Save the loose florets to roast alongside the steaks.

    ~5 min
    Keeping the core intact is crucial; it acts as the 'glue' that holds the cauliflower steak together.

  3. In a small mixing bowl, whisk together the olive oil, garam masala, ground turmeric, garlic powder, kosher salt, black pepper, and cayenne pepper until it forms a smooth, fragrant paste.

    ~2 min

  4. Lay the cauliflower steaks and any leftover florets on the prepared baking sheet. Using a pastry brush, coat both sides of the steaks generously with the spice rub mixture.

    ~3 min
    Gently dab the mixture into the crevices of the cauliflower for maximum flavor.

  5. Roast in the preheated oven for 15 minutes. Carefully remove the pan, flip the steaks using a wide spatula, and return to the oven for another 15 minutes, or until the core is tender and the edges are caramelized and crispy.

    ~30 min
    If the steaks aren't browning enough, you can broil them for the last 2-3 minutes, watching closely to prevent burning.

  6. Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped cilantro and serve with lemon wedges to squeeze over the top.

    ~5 min
    The acid from the lemon juice really brightens the earthy spices.
Nutrition
185
Calories
4
Protein (g)
11
Carbs (g)
14
Fat (g)
2
Sat. Fat (g)
5
Fiber (g)
4
Sugar (g)
520
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Large baking sheet
  • Parchment paper
  • Cutting board
  • Large, sharp chef's knife
  • Small mixing bowl
  • Pastry brush
Tips & Storage
  • Don't discard the leftover cauliflower pieces! Toss them in any remaining spice rub and roast them on the same pan.
  • Serve these steaks over a bed of quinoa, basmati rice, or alongside a creamy dal for a complete meal.
  • Turmeric can easily stain wooden cutting boards and light-colored spatulas, so wash them immediately after use.
  • Storage: Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) or in an air fryer to maintain a crispy texture. Microwaving is possible but will result in softer cauliflower.
Tags
cauliflower comfort food dairy_free dinner party garam masala gluten_free healthy indian flavors low carb low_carb meatless monday nut_free oven-roasted paleo plant-based roasted veggies savory sheet pan spicy turmeric vegan vegan main vegetarian weeknight dinner whole30

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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