Golden Turmeric Spiced Cauliflower Steaks with Minted Pistachio Yogurt and Pomegranate Burst

Ingredients

• •1 large cauliflower, cut into 1-inch thick steaks
• •2 tablespoons olive oil
• •1 teaspoon ground turmeric
• •1/2 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon ground cinnamon
• •Salt and black pepper to taste
• •1 cup plain Greek yogurt
• •2 tablespoons finely chopped fresh mint
• •1/2 teaspoon grated lemon zest
• •1 tablespoon lemon juice
• •2 tablespoons crushed pistachios
• •1/4 cup fresh pomegranate seeds
• •Fresh cilantro leaves for garnish (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Cut the cauliflower into 1-inch thick slices to create steaks, taking care to keep them intact. Reserve any smaller florets for another use.

3. 3

   In a small bowl, mix together olive oil, ground turmeric, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper to create a spice marinade.

4. 4

   Brush both sides of the cauliflower steaks generously with the spice marinade, ensuring an even coating.

5. 5

   Place the seasoned cauliflower steaks on the prepared baking sheet and roast in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and tender.

6. 6

   While the cauliflower is roasting, prepare the minted pistachio yogurt. In a medium bowl, combine the Greek yogurt, finely chopped fresh mint, grated lemon zest, lemon juice, and a pinch of salt. Mix well and set aside.

7. 7

   Once the cauliflower steaks are cooked, remove them from the oven and let them cool slightly.

8. 8

   To serve, place a dollop of minted pistachio yogurt on each plate and top with a roasted cauliflower steak. Sprinkle with crushed pistachios, fresh pomegranate seeds, and optional cilantro leaves for garnish.

9. 9

   Enjoy as a standalone vegetarian main course or pair with couscous, naan, or your favorite side dish.