Check out that cauliflower.
It’s yellow.
It’s curry time!
Grilled vegetables are a no-brainer when the grill is already fired up for meats. Asparagus, zucchini, onions, and mushrooms are musts. But did you ever think to grill cauliflower? Yeah, me neither. Until I found out that you can slice them into “steaks” and they will remain held together by their sturdy core.
You can usually cut two, sometimes three, steaks from each head of cauliflower. Don’t throw out the remaining portions – cut them into florets and steam them, roast them, or dip in a tasty vinaigrette.
So what’s that yellow all about? That would be turmeric.
Turmeric has been used for medicinal and cooking purposes for thousands of years. It is a common spice in middle eastern cooking and is known for giving curries their bright yellow color. If you enjoy curry spices, try this recipe out!
I love how the color of turmeric changes from gold-orange to bright yellow when heat is applied.
Curried cauliflower steaks
Serves 2
1 large head cauliflower
1 tablespoon unsalted tahini
1 tablespoon yogurt
1 teaspoon lemon juice
1 1/2 tablespoons water
1 small clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon ground coriander
1/8 teaspoon ground ginger
- Trim the leaves from the cauliflower and cut the stem so it is flush with the base. Stand the cauliflower up on its cut end, and use a large chef’s knife to cut two “steaks” from the middle of the cauliflower, each about 1 inch thick.
- To make the curry sauce, whisk together the tahini, yogurt, lemon, and water together in a small bowl. Whisk in the garlic, salt, cumin, turmeric, coriander, and ginger. Taste and adjust the flavors as needed.
- Preheat a gas or charcoal grill to about 375F. Alternatively, preheat a stovetop grill pan over medium-high heat. Brush with oil.
- Brush both sides of the cauliflower steaks with the curry sauce. Place the steaks on the grill and cook for 4-5 minutes, or until slightly charred. Flip and cook for 4-5 minutes on the opposite side. The cauliflower should be tender when pierced with a fork, but still slightly crisp.
- Remove the steaks from heat. Serve with the remaining curry sauce for dipping.
