Is a cauliflower steak really a steak? I am so not a steak person. Unless it’s a non-steak steak. Yes, I am aware that I’m a weirdo, especially being a Midwesterner.

Not being a steak person is quite unusual. But if you’ve been following me for a while, it’s probably not a surprise that I am on Team Veggie most of the time.

So, 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!

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Yum

Turmeric Cauliflower Steak with Avocado Yogurt Sauce

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
• 1/2 cup plain yogurt (I prefer non-Greek for sauces)
• 1 small, ripe avocado
• 2 tsp. lime juice
• 1/2 jalapeno pepper, chopped
• 2 oz. feta cheese, crumbled
• 2 tbsp. chopped pistachios
• 1 tbsp. fresh chopped cilantro

Instructions

1. Preheat the oven to 450 degrees Fahrenheit.
2. On a sheet pan, toss turmeric, salt and olive oil with cauliflower slices, coating them well. Arrange in a single layer. Add the cherry tomatoes to the same sheet pan. Roast until the cauliflower is fork-tender and has some nice browning.
3. Meanwhile, blend the yogurt, avocado, lime juice, jalapeño and a pinch of salt together in a high-powered blender or food processor. Adjust the thickness with water if you desire.
4. Serve the roasted cauliflower and tomatoes on top of some of the avocado sauce, a few tablespoons. Top the entire plate with feta, pistachios and cilantro.

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