Cauliflower Steak With Turmeric and Garlic

Enriched with fibre, this dish can be eaten on its own or complimented with quinoa (for some protein) or salad This dish can also work well with any meat dish. Having one steak can offer a good balance of fibre

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  large head cauliflower
•  sea salt, to season
• 1  pinch fresh ground black pepper
• 2  tablespoons olive oil
• 1  teaspoon fresh ginger, grated
• 1  teaspoon ground cumin
• 1⁄2 teaspoon turmeric
• 1  handful  coriander, chopped
• 75  g quinoa

Directions

1. Preheat the oven to 200°C.
2. Trim the stem of the cauliflower and remove the leaves, but leave the core in tact.
3. Using a large knife, cut the cauliflower from top to base into three or four 3/4-inch-thick steaks. Season each steak with salt and pepper on both sides.
4. Heat 1 tablespoon of olive oil in a pan over medium-high heat. Sear the cauliflower steaks until golden brown, about 2 minutes on each side.
5. Bring together the ginger, cumin, turmeric and mix in a tablespoon of olive oil. Brush or spoon the mixture on the cauliflower steaks.
6. Place this on the baking tray and roast for around 15 minutes, until tender.
7. Cook the quinoa as instructed, serve the cauliflower on top and garnish with the coriander and some mixed salad.