Dietitian Dr Catherine Itsiopoulos shares her delectably nutritious vegetarian recipe for cauliflower steaks with turmeric yoghurt – perfect as a satisfying meat-free dish.
Despite what you might be thinking, this dish is not just for vegetarians.
These cauliflower steaks are combined with aromatic spices and pistachios to boost the anti-inflammatory nutrients – and your digestive health!
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Cauliflower steaks with turmeric yoghurt
Cook time: 30 minutes
Serves: 4 as sides
- 1 head of purple or white cauliflower
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Smoked paprika, plus extra to serve
- 1 cup (250 g) thick Greek-style yoghurt
- 2 tablespoons tahini
- 1 teaspoon ground turmeric
- 1⁄4 teaspoon smoked paprika
- 1 teaspoon lemon juice
- 2 teaspoons roughly chopped preserved lemon rind (see page 207)
- Fresh herbs, if on hand
- Small red chilli, finely chopped or sliced
- Optional: crushed pistachio
1. Preheat the oven to 180°C.
2. Line a large baking tray with baking paper.
3. Carefully slice 1 cm thick slices of cauliflower from the top to the base to make four ‘steaks’.
4. Arrange flat on the baking tray, drizzle with the olive oil and season with salt and pepper and a few pinches of smoked paprika.
5. Bake for 20–30 minutes, then set aside to cool.
6. Prepare the turmeric yoghurt by combining the yoghurt, tahini,turmeric, smoked paprika, lemon juice and preserved lemon in a small bowl.
7. Season with salt and pepper to taste, then set aside.
8. Arrange the cauliflower steaks on a platter or on individual plates,then drizzle 1 or 2 tablespoons of turmeric yoghurt over the top.
9. Garnish with the fresh herbs, if on hand, some chilli and pistachios(if using), then sprinkle over a little smoked paprika and serve.
This is an edited extract from The Healthy Heart Guide, by Dr Catherine Itsiopoulos. She is an accredited practising dietitian, senior academic, international leader and researcher in Dietetics (particularly of the Mediterranean diet), and author of ‘The Heart Health Guide’.
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