Colorful, flavorful and incredibly easy to make, try our recipe for Pan Seared Cauliflower, Ginger, Turmeric, and Orange.
Pan Seared Cauliflower, Ginger, Turmeric, Orange deserves to be the center of any plate. Those colors, the caramelization and slight char. It’s easy to make and healthy too, so bring on the double portions.
Serving size: 1/2 cup, Makes 4 servings
Ingredients
12 ounces fresh cauliflower
2 1/2 tablespoons olive oil, divided
1 teaspoon freshly grated ginger
1/2 teaspoons ground turmeric
2 tablespoons minced garlic
2 tablespoons orange juice
1 tablespoon orange zest
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped cilantro
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment.
Trim cauliflower:Remove leaves from cauliflower. Trim base of stem and cut the cauliflower from the top down into 3/4-inch slices, being careful not to detach flowers from core. Outer pieces are likely to fall off. Either cut them flat to turn them into small steaks or save them for another use. Cut large “steaks” or slices in half.
Add 1 1/2 tablespoons olive oil to a large skillet and place over high heat. Place cauliflower steaks in skillet and sear each side for 3 minutes or until lightly browned. Transfer to a baking sheet, repeat until all pieces are cooked.
In a small bowl, whisk together ginger, turmeric, garlic, orange juice, orange zest, salt, pepper, and remaining 1 tablespoons olive oil. Brush onto cauliflower steaks and roast for 15 minutes or until soft throughout. Remove from oven and garnish with cilantro leaves.
Nutrition info per serving: 100 calories, 8 g fat, 1 g saturated fat, 160 mg sodium, 5 g carbs, 1 g sugar, 1 g fiber, 1 g protein