Crispy Turmeric Cauliflower Steaks, Staying Positive

What are you most thankful for as we enter our 5th week of quarantine? I’ll start…I am very thankful I can still go outside and run. In many other countries, they are limiting this and I really hope that doesn’t happen here.

So even though it’s been a little cold and dreary these past few days, I am doing my best to stay positive. Mother Nature really is not making making easy but I always feel better after I finish my run in spite of the weather.

I’d love to hear what you are most thankful for.

If you like cauliflower as much as I do (I even add it to my smoothies) you may really thank me for this new recipe. It’s actually fun to make too!

It’s a bit like Vegetable Tempura but way better, since most often when I have ordered this in a restaurant, I have always been disappointed. They are usually over battered, undercooked, and their crusts are tough and soggy.

First off, even though the cauliflower is fried, it’s light, savory and will delight you after the first bite! Since the batter is a mixture of brown rice and tapioca flower which lacks gluten, the end result is a tender delicate crust.

For example, when I make sourdough, I use a mixture of all purpose, wheat, spelt, and rye because when these are mixed with water, gluten strands develop and strengthen, giving structure to a batter or dough. The end result here is a tasty crusty on the outside and chewy on the inside of a irresistible loaf of sourdough bread. This is desirable but much less tasty in a pastry that is for sure!

My mantra has always been “6 fistfuls of vegetables every day” so I always focus on them first and build around them. This pairs well with crispy chickpeas on a bed of greens with a dollop of yogurt.

Use your imagination and play around with your spices too. I personally love turmeric and it’s health benefits!

TURMERIC SPICED CAULIFLOWER STEAKS

INGREDIENTS:

• 1/4 of 1 cinnamon stick, broken up or 1 teaspoon dried
• 1 teaspoon coriander seed
• 1 teaspoon fennel seeds
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon cumin seeds
• 2 cloves
•  Large pinch of ground cayenne
• 1 tablespoons plus 2 teaspoons kosher salt, plus additional, as needed
• 2/3 cups brown- or white-rice flour
• 1/3 cup tapioca flour
• Juice from 1 lime, additional wedges for serving
• Juice from 1 lemon
• 1/2 tablespoon grated fresh turmeric (or 1/2 teaspoon ground turmeric)
• 1 medium head cauliflower, leaves removed, cut from top to core into 1/2-inch-thick slices
• 3/4 cup coconut oil
• 1 cup Greek yogurt, for serving (optional)
• 2 tablespoons roughly chopped cilantro leaves and tender stems, for serving (optional)
• Roasted Chickpeas (optional for serving)

DIRECTIONS:

1. Line a baking sheet with a wire rack or paper towels, and set aside.
2. Finely grind cinnamon, coriander, fennel, peppercorns, cumin and cloves in a spice grinder, spice mill or mortar and pestle.Transfer to a bowl, and stir in cayenne and 1 tablespoons plus 1 teaspoon salt. Set aside.
3. In a large bowl, whisk both flours until combined. Whisk in lime and lemon juices, then gradually whisk in enough water until the mixture is the consistency of thin pancake batter (about 3/4 cup). There is no gluten in either flour, so don’t worry about overmixing.
4. Stir in turmeric and the spice mixture. Taste, and adjust salt as needed.
5. Working with 1 or 2 steaks at a time, push the cauliflower steaks into the batter, turn to coat and allow to marinate for at least 3 minutes.
6. Heat a large cast-iron skillet over medium high. Add coconut oil to a depth of 1/3-inch, and heat until hot. Carefully drip a few drops of batter into the oil to test that it’s sufficiently hot. The batter should immediately sizzle and expand. Slip the steaks one at a time directly from the batter into the pan. Don’t overcrowd the pan — the steaks should never touch.
7. Cook until golden brown on the bottom, 8 to 12 minutes, rotating the steaks around the pan after 6 to 8 minutes to ensure even browning. Use a thin metal spatula to carefully flip the steaks. Continue cooking until the second sides are golden-brown and the cores are tender when pierced with a knife, 4 to 6 minutes. Transfer steaks to the prepared baking sheet, and allow to drain. Season with salt. Repeat with the remaining steaks and any remaining smaller pieces of cauliflower, adjusting the heat as needed to prevent the steaks from browning too quickly.
8. Serve hot or reheat in an oven at 400 degrees until hot and crispy, about 5 to 7 minutes. Top with a dollop of Greek yogurt and a shower of chopped cilantro, if desired. Serve with lemon wedges for squeezing on top.

---

What is your favorite Cauliflower Recipe?

What are you most thankful for?

Are you getting at least 20 minutes of outdoor activity a day?

What is your favorite way to move your body outside?