Ingredients:
For the Cauliflower Steaks:
- 1 large cauliflower head, sliced into thick steaks
- 2 tbsp olive oil
- 1 tbsp honey (or maple syrup for vegan)
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt & black pepper to taste
For the Pomegranate Salsa:
- ½ cup pomegranate seeds
- ¼ red onion, finely chopped
- 1 tbsp fresh cilantro or mint, chopped
- 1 tbsp lime juice
- ½ tsp chili flakes (optional)
- Salt to taste
Instructions:
- Prepare the glaze: In a small bowl, mix olive oil, honey, turmeric, smoked paprika, garlic powder, salt, and black pepper.
- Roast the cauliflower: Brush the cauliflower steaks with the glaze and roast at 400°F (200°C) for 25-30 minutes, flipping halfway, until golden and slightly crispy.
- Make the salsa: In a bowl, combine pomegranate seeds, red onion, cilantro, lime juice, chili flakes, and salt. Mix well.
- Serve: Plate the roasted cauliflower steaks and top with the pomegranate salsa. Garnish with extra herbs and a drizzle of olive oil.
Pros & Cons:
✅ Pros:
✔ Beautiful golden color and vibrant presentation
✔ Packed with antioxidants and anti-inflammatory properties
✔ Naturally gluten-free and can be made vegan
✔ Bold contrast of flavors—sweet, savory, and tangy
❌ Cons:
✘ Cauliflower can be tricky to cut into steaks without breaking
✘ Requires careful roasting to avoid burning
✘ Pomegranate seeds can be messy to handle