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Turmeric and Coconut Cauliflower Steaks

This is a great meaty alternative for when vegan friends come for dinner. Serve alongside a rainbow of riced red cabbage and creamy ripe avocado before drizzling over a thick tahini dressing to bring it all together.

Turmeric and Coconut Cauliflower Steaks

Turmeric and Coconut Cauliflower Steaks
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free, Vegan

Serves 2


1 large cauliflower
1tbsp coconut oil, melted, or olive oil
1tsp ground turmeric
2tbsp unsweetened dessicated coconut
salt and pepper to taste

1. Preheat oven to 175 degrees celsius, 350 deg farenheit.
2. Remove tough outer leaves from cauliflower, sit it on its base on a sturdy chopping board and cut it in half down the middle.
3. Cut a slice approx 1 inch (2cm) thick from each side of the dissection, creating 2 even sized large 'steaks'. Feel free to cut another 2 smaller ones if your cauliflower is large enough and serve as children's portions! Otherwise use the remaining cauliflower for another dish eg cauliflower rice.
4. Rub olive oil (coconut oil) on both sides of the steaks, sprinkle over turmeric, rubbing it in.
5. Season with salt and pepper.
6. Lay the steaks on a baking sheet lined with baking parchment and sprinkle over coconut.
7. Bake in preheated oven for 30-40 mins, flipping them over halfway, until cooked through and lightly browned on the surface.


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