These Vegan Middle Eastern Cauliflower Steaks are my new crush guys. Roasted in a super simple homemade spiced oil and served with a good helping of coconut yoghurt and a balsamic olive oil drizzle.
I love to serve these healthy cauliflower steaks with a side of protein. Some crispy tofu or baked chickpeas if you’re vegan or simple grilled salmon or chicken if you prefer.
These Middle Eastern Cauliflower Steaks are vegan, keto, low carb, whole30 and GAPS friendly. For an AIP version, simply leave out the paprika.
I hope you enjoy them as much as I did.
Vegan Middle Eastern Cauliflower Steaks
INGREDIENTS
- 1 large cauliflower (400g)
- 3 tbsp extra virgin olive oil
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp garlic powder
- Good pinch of salt
Dressing
- 1 tbsp extra virgin olive oil
- 1/2 tsp balsamic vinegar
Ginger Coconut Yoghurt
- 100 g coconut yoghurt (I like COYO Natural)
- 10 - 15 g ginger, grated
To serve
- 3 tbsp chopped fresh parsley
- Cracked black pepper, to taste
Method
- Preheat the oven to 200C / 180 fan.
- Remove the stalks and leaves from the cauliflower. Slice the cauliflower into steaks about 1 cm thick. The ends can be made into a steak.
- Heat 3 tbsp of olive oil in a pan on a low heat until it sizzles. When warm add the spices and salt and immediately turn off the heat.
- Line a baking tray with greaseproof paper. Add the steaks and brush then massage the oil into all the cracks.
- Bake the Mediterranean Cauliflower Steaks in the oven for 35 minutes until soft and slightly crisp.
- Mix the ginger and coconut yoghurt together in a small bowl. Option to leave out the ginger if you prefer.
- In another bowl, mix 1 tbsp of olive oil and the balsamic together.
To serve
- Drizzle the cauliflower steaks with the olive balsamic dressing and top with coconut yoghurt, fresh parsley and cracked black pepper.
