Turmeric Cauliflower Steaks, Caramelized in Ghee

For all my friends who love cauliflower, this is a simple recipe that's filled with health benefits, as well as volumes of flavor.

The powerhouse ingredient lineup includes anti-inflammatory turmeric and superfood ghee. Ghee is made from clarified butter, where the difficult-to-digest, cholesterol forming, milk solids are removed.

Ghee is made by gently simmering butter. As it simmers, the milk solids drop out and caramelize to a deep milk chocolate brown, which is what gives ghee its cravable, nutty taste.

According to the ancient system of healthcare from Indian known as Ayurveda, ghee is not only very easy to digest; it promotes digestion by simulating healthy bile flow and nourishing colon cells.

The superfine, energized fat molecules in ghee are also revered for their ability to carry nutrients and medicine into cells throughout the body.

I love to assert that ghee is a “better butter.”

When cooking, you can also heat ghee to high temperatures without it burning like butter does. It can also be stored in the cupboard at room temperature for months without spoiling.

Ghee is easy to make at home, and just as easy to buy online.

Once you've got some ghee, you can make this turmeric cauliflower. If you don't "got some" you can always substitute with olive oil.

How to make

The first step is to chop the cauliflower into ½-inch slabs. Use a large knife and just try to keep the pieces as large as possible. Don't fret if they fall apart. You can still use the smaller pieces.

Once you have your glorious ghee heated in a large, nonstick skillet, you'll add your turmeric powder. It will sizzle when it touches the ghee. You can spread it with a spoon and create rays of sunshine.

Next, sprinkle in a bit of black pepper or red chili to enhance the flavor and support digestion of the turmeric cauliflower.

Now, add your prepared cauliflower slabs and a good dash of quality salt, and toss.

Next, use a spoon or spatula to spread out the cauliflower in an even layer to cook.

Once your cauliflower is nicely browned on the first side, use a fork to turn each piece over carefully and cook the other side until browned.

After less than 15 minutes of cooking, you’ll have a stack of satisfying, spiced cauliflower chunks that you can savor in so many ways.

Use nonstick

For the beautiful browning you want on your cauliflower, the best option is to use the best large nonstick pan you own.

Nonstick is important to get the golden crust without sticking, or using too much fat.

A well seasoned cast iron skillet, ceramic, or stainless steel pan can work. Watch out for stainless steel. While it is the safest surface, it is not nonstick.

I have been cooking with a large anodized aluminum skillet by Calphalon or the new ceramic coated skillets from Green Pan.

Turmeric cauliflower pairings

Cauliflower slabs are large slices of cauliflower of about a ½-inch thick.

The reason I’ve chosen the slab shape is so that you can pretend your cauliflower is a steak. Haha. Am I kidding? Only partly.

The large pieces allow you to confidently position your cauliflower slabs in the center of the plate as you would meat. Then you can build the rest of your meal around it.

Below are a bunch of ideas to do just that.

• WITH EGGS: The first option I am going to recommend is my turmeric poached eggs with vegan hollandaise. Both the eggs, and the sauce, are a natural combo with cauliflower.
• WITH GREENS: Depending on the season, you could choose braised kale, leeks, or Swiss chard. Or you could go with fresh arugula and/or spinach, perhaps along with some feta cheese?
• WITH TOMATOES: The sour taste of the tomatoes will compliment the turmeric cauliflower exceptionally well. You could even cook the tomatoes together with the cauliflower - either a handful of cherry tomatoes or chunks of fresh tomatoes.
• WITH BELL PEPPERS: For another nice color contrast, try the sauté pairing with red peppers, or any colored peppers for that matter.

Quick meal ideas

How about going Mexican? Turmeric cauliflower goes great with anything Mexican.

One of my favorite tricks for making Mexican-style beans from a can of beans is to sauté garlic and onions in olive oil, then add in a can of black beans with some water and a pinch of salt and pepper, which is simmered for 10 minutes or so.

For a quick Mexican fiesta meal, the beans can be used as a filling for tacos or burritos, and you can complete your meal with rice, turmeric cauliflower slabs, tomatoes, and/or bell peppers.

• With poached eggs, vegan hollandaise sauce, and sauteed greens
• With fresh slices of tomatoes, cumin rice, and sauteed greens
• Add red peppers and zucchini to the mix for a salad topping
• With a quick pot of rice and beans
• Turn it into a vegetarian dinner hash

You got this!

Hopefully I have helped you plan your next meatless meal.

Let me know in the comments below what you will have with your turmeric cauliflower.

Enjoy this dish … until next time!

Turmeric Cauliflower Slabs, Caramelized In Ghee

Course: Main Course

Cuisine: American

Keywords: cauliflower, ghee, turmeric

Prep Time: 7 minutes minutes

Cook Time: 15 minutes minutes

Servings: 2 servings

Calories: 184kcal

Author: Andrea at Buttered Veg

Turmeric cauliflower steaks cut into slabs and caramelized in ghee—suitable for a vegetable forward meatless meal. 

Helpful Kitchen Tools:

• 12-inch skillet

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Ingredients

• 4 cups cauliflower, sliced into ½-inch slabs
• 2 tablespoons ghee, (see notes)
• ½ teaspoon turmeric powder, (or more, to taste)
• ⅛ teaspoon red chili powder , (substitute with black pepper or cayenne pepper)
• ½ teaspoon Himalayan pink salt, or to taste

Instructions

• Remove the core from the cauliflower, but keep the head in tact as much as possible. Wash under cold running water. Use a large knife to slice the cauliflower into ½-inch thick slabs. It won't be perfect. Just do your best to keep the pieces as large as possible. Smaller pieces that fall off can still be used.
• In a large non-stick skillet, heat ghee on medium heat. Add turmeric and red chili or black pepper and sizzle for no more than 30 seconds to release the flavor and aroma. 
• Add prepared cauliflower with salt and toss (or stir) to evenly coat. Arrange the cauliflower in an even layer on the skillet and let it brown, around 5 minutes. To speed cooking, cover the skillet with a lid and add a splash of water.
• After the first side is nicely browned, turn each piece of cauliflower using a fork. Cook until the the second side is brown and caramelized. 

Notes

Ghee substitutions

If you do not have ghee, substitute with a mixture of half butter and half vegetable oil.

Ghee is a form of clarified butter with a nutty, buttery taste, that is commonly used in Indian cooking. It is generally safe for people with lactose intolerance, it has a high smoke point of 485 degrees Fahrenheit, and is shelf stable at room temperature.

Ghee is widely available outside India. To learn more about ghee and where to buy it, see Quality Ghee & Ghee Buying Tips.

Make this vegan

Substitute ghee with coconut oil or vegetable oil.

Turn this into a meal

• With poached eggs, vegan hollandaise sauce, and sauteed greens
• With fresh slices of tomatoes, cumin rice, and sauteed greens
• Add red peppers and zucchini to the mix for a salad topping
• Make it part of a Mexican fiesta, along with seasoned canned black beans
• With a quick pot of rice and beans
• Turn it into a vegetarian dinner hash

Nutrition

Calories: 184kcal | Carbohydrates: 10g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 644mg | Potassium: 613mg | Fiber: 4g | Sugar: 4g | Vitamin A: 37IU | Vitamin C: 97mg | Calcium: 46mg | Iron: 1mg

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