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Cauliflower steaks from Antoni In The Kitchen by Antoni Porowski (Paul Brissman/Bluebird/PA)
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Nutrition Facts
Cauliflower steaks with turmeric and crunchy almonds
Amount Per Serving
Calories 263 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 259mg11%
Potassium 986mg28%
Carbohydrates 43g14%
Fiber 8g33%
Sugar 28g31%
Protein 7g14%
Vitamin A 658IU13%
Vitamin C 100mg121%
Calcium 95mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Cauliflower steaks with turmeric and crunchy almonds

Ideal for a quick mid-week meal
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Supper
Cuisine: Korean
Servings: 3
Calories: 263kcal
Author: Antoni Porowski

Equipment

  • Small bowl
  • Whisk
  • Baking tray
  • Jar with a lid

Ingredients

  • 1 large head cauliflower (about 675g)
  • 2 tsp ground turmeric
  • 1/4 tsp salt
  • 4 large Medjool dates stoned and thinly sliced lengthways
  • 25 g loosely packed fresh coriander leaves
  • 3 tbsp roasted salted almonds preferably Marcona

For the dressing

  • 3 tbsp finely chopped tender fresh coriander stems
  • 2 tbsp gochujang or Sriracha
  • 2 tbsp fresh lime juice (from 1 large lime)
  • 1 tbsp extra-virgin olive oil
  • 1 tsp honey
  • pinch of salt

Method

  • Heat the oven to 220°C/425°F/gas 7, with a rack in the middle. Remove and reserve any green leaves from the cauliflower, then trim and discard the rough part of the stem. Cut the cauliflower lengthways into two or three 2cm thick steak-like slices. The rest will fall apart, but that’s OK – it will still taste great.
  • In a small bowl, whisk together the oil, turmeric and salt. Arrange the cauliflower steaks and pieces, along with any leaves, on a baking tray, drizzle with the oil mixture, and gently turn the cauliflower with your fingers to coat. Roast until golden and tender but not at all mushy, 25-30 minutes.
  • Meanwhile, make the dressing: In a jar with a lid or in a medium bowl, vigorously shake or whisk together all of the ingredients.
  • Arrange the roast cauliflower on a platter and drizzle with the dressing. Top with the dates, coriander leaves and almonds. Serve hot.

Nutrition

Calories: 263kcal | Carbohydrates: 43g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 259mg | Potassium: 986mg | Fiber: 8g | Sugar: 28g | Vitamin A: 658IU | Vitamin C: 100mg | Calcium: 95mg | Iron: 2mg