VEGAN CAULIFLOWER STEAK WITH TURMERIC AND SAFFRON

Warning; this vegan cauliflower steak is not bland.

You might be mistaken in thinking that plant-based recipes that are a substitute for a meat dish would have no flavour (unless you are a vegan of course). However, if you were to order this in a restaurant whilst dining with non-plant based diet friends, they would be jealous.

Turmeric and saffron (are basically what makes this vegan cauliflower steak so delicious) flavour the cauliflower and an awesome zingy rosemary dressing finishes it off. Add then a crunch of lightly toasted pine kernels and capers and you have a dish fit for a king or a queen.

Who would have thought that our favourite steak would be a vegan cauliflower steak? WE can’t get enough of our steak nights. Funnily enough, we were never keen on saffron in savory dishes but it really works here.  Trust us on this one!

How to make cauliflower steaks

Pour the oil in a pan on medium heat.

Add the saffron strands and turmeric and stir in. Once slightly sizzling add the cauliflower steaks and coat with the liquid and turn them over so that the steaks take on a nice golden colour.

Once the cauliflowers start to brown after about 2-3 minutes transfer them to a roasting dish and put in a pre-heated 200c (392F or Gas Mark 6) oven for 15-20 minutes.

Keeping the oil in the pan add the spinach, garlic, rosemary, and mustard and stir to heat through until the spinach has wilted.

Transfer all the mixture into a measuring jug and add the lemon juice and blitz smooth with a hand blender. Once the cauliflower steaks are done, plate up and drizzle the dressing over them. Sprinkle on the toasted pine kernels (toast in a dry pan for 3-5 min) and capers.

Garnish with parsley and paprika and serve straight away.

More healthy recipes with turmeric

KATSU CURRY RECIPE (VEGAN)
VEGAN CAULIFLOWER SOUP WITH MUSHROOMS AND ASPARAGUS
RED LENTIL SALAD WITH KALE AND VEGAN MANGO MAYONNAISE

or check out our turmeric recipes category 

Have you made this vegan steak recipe?

We’d love to see your healthy vegan cauliflower steak creations! Please leave a comment below, share or tag using @anticancerkitchen on Instagram and hashtag it #anticancerkitchen.

Gali & Matt Warning; this vegan cauliflower steak is not bland. You might be mistaken in thinking that plant-based recipes that are a substitute for… Cancer-Fighting Main Courses VEGAN CAULIFLOWER STEAK WITH TURMERIC AND SAFFRON European Print This

Serves: 2 Prep Time: 5 min Cooking Time: 20 min 20 min

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 3 voted )

Ingredients

• The middle 2 inches of a cauliflower including the stem cut into 2 steaks
• 80ml of olive oil
• 0.2g of saffron (about ½ a teaspoon of strands)
• 2 teaspoons of turmeric
• 3 sprigs of rosemary
• 1 chopped garlic clove
• A cup of spinach
• 1 teaspoon of Dijon mustard
• The juice of half a lemon
• Salt and pepper to season
• 1 tablespoon of toasted pine kernels
• 1 tablespoon of capers
• A handful of parsley leaves to garnish
• 1 teaspoon of paprika

Instructions

Pour the oil in a pan on a medium heat. Add the saffron strands and turmeric and stir in. Once slightly sizzling add the cauliflower steaks and coat with the liquid and turn them over so that the steaks take on a nice golden colour. Once the cauliflowers start to brown after about 2-3 minutes transfer them to a roasting dish and put in a pre-heated 200c oven for 15-20 minutes.

Keeping the oil in the pan add the spinach, garlic, rosemary and mustard and stir to heat through until the spinach has wilted. Transfer all the mixture into a measuring jug and add the lemon juice and blitz smooth with a hand blender. Once the cauliflower steaks are done, plate up and drizzle the dressing over them. Sprinkle on the toasted pine kernels (toast in a dry pan for 3-5 min) and capers. Garnish with parsley and paprika and serve straight away.