As a side dish or light lunch, this turmeric cauliflower is roasted in whole steak slices an served with an easy avocado-yogurt sauce. A bright, flavorful, veggie meal.
Last weekend I was trying to have a little fun with our lunch (read: I made a special trip to the grocery store, then I made a huge mess in the kitchen, and then I took photos, and then we could finally eat. Thank goodness my husband is patient) 
I love a goddess/buddha/wellness/whathaveyou bowl as much as the next person (see: so many of my past recipes); but it’s nice to depart from the template every once in a while!
I roasted cauliflower steaks after rubbing them with salt, olive oil and turmeric, and served them atop my current favorite kitchen secret weapon: an easy yogurt sauce made in a blender or food processor full of herbs, avocado, jalapeño and more. Dave and I each ate two slices of roasted cauliflower – it was so good! And it was a light lunch that was not light on flavor.
If you are thinking you’d like a little more rib-stickiness to this meal, I’d add a cup of cooked whole grains – barley, quinoa or freekeh would be delish. Trust me, you’ll have enough sauce, if you can stop from eating it with a spoon!
Click here for the avocado sauce recipe.
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Turmeric Cauliflower and Creamy Avocado-Yogurt Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This turmeric cauliflower dish features roasted cauliflower steaks served with a creamy avocado-yogurt sauce, making for a bright and flavorful meal.
Ingredients
- 1 whole head cauliflower (cut into thick slices)
- 1 cup cherry tomatoes (halved)
- 1 tsp. turmeric powder
- 2 Tbsp. olive oil
- 1 tsp. kosher salt
Avocado-Yogurt Sauce
- Click the link above for the recipe.
To Serve
- 2 oz. feta cheese (crumbled)
- 2 tbsp. chopped pistachios
- 1 tbsp. fresh chopped cilantro
Instructions
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
- In a large bowl, combine the turmeric, salt, and olive oil. Add the cauliflower slices and toss until they are well coated with the mixture.
- Arrange the cauliflower slices in a single layer on a baking sheet. Scatter the halved cherry tomatoes around the cauliflower.
- Roast in the preheated oven for 25-30 minutes, or until the cauliflower is golden brown and tender, and the tomatoes are blistered.
- While the cauliflower is roasting, prepare the Avocado-Yogurt Sauce according to the linked recipe.
- Serve the roasted cauliflower steaks hot, drizzled with the Avocado-Yogurt Sauce.
Notes
For a heartier meal, consider adding a cup of cooked whole grains like barley, quinoa, or freekeh. The sauce is versatile and can be used as a dip or dressing. Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4 grams
- Sodium: 300 mg
- Fat: 10 grams
- Carbohydrates: 15 grams
- Fiber: 5 grams
- Protein: 5 grams
- Cholesterol: 0 mg
Frequently Asked Questions
Can I use a different oil instead of olive oil for roasting the cauliflower?
Yes, you can substitute olive oil with avocado oil or coconut oil for roasting the cauliflower steaks.
What can I use if I don’t have fresh herbs for the avocado-yogurt sauce?
If you don’t have fresh herbs, you can use dried herbs, but reduce the amount to about one-third since dried herbs are more concentrated.
How can I adjust the heat level in the avocado-yogurt sauce?
To adjust the heat level, you can add more jalapeño for extra spice or omit it entirely if you prefer a milder sauce.
