Try this vegetable version of a classic: seared cauliflower with spices. Makes six servings

Ingredients

Directions

Preheat oven to 450 F. In a small bowl mix oil, garam masala, cumin, turmeric and garlic. Add in salt and pepper.

Set cauliflower on a sturdy surface, stem side up. Cut cauliflower in half, vertically, through the center of the stem (the stem helps keep the steak intact).

Starting from the flat side of each half, measure in 1-inch and slice down vertically creating a 1-inch thick “steak”.

Save exterior section (which will likely fall apart because there is no stem to hold it together) for additional roasted cauliflower

Heat a large, heavy oven-proof skillet over medium heat. Drizzle cauliflower with spiced oil and rub all over on both sides.

Cook until the bottom side is a nutty brown color but not burnt, about 8 – 10 minutes.

Flip steaks and remaining cauliflower florets and transfer to baking sheet covered with parchment paper. Bake for 15 minutes, or until cauliflower is tender throughout and the bottom is browned.

Remove cauliflower from the oven, serve as is or with a drizzle of yogurt if you wish.

Nutrition Facts (per serving)

Calories: 87 calories
Protein: 1.6 grams
Carbohydrate: 4.4 grams
Potassium: 246.1mg
Phosphorus: 28.1 mg
Sodium: 41.2 mg

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