Spiced Cauliflower Steak with Avocado Chutney

Any cauliflower lovers out there? While I do eat meat, I still enjoy creating hearty vegetarian recipes every now and then. A couple years ago, I used to be a vegetarian. There is a part of me that still misses that lifestyle and how healthy my body felt. But once you start eating meat again, it’s hard to go back! It’s more fun to share food with friends and there are definitely more options when you eat out at restaurants. I try to limit my meat intake to when I eat out, but working on this Cambodian cookbook has got me eating lots of meat again! Today, I’m taking a break from meat and Cambodian food to make cauliflower steaks. It’s nice to mixed things up every once in awhile! Here is a simple and easy recipe for Spiced Cauliflower Steak with Avocado Chutney.

Spiced Cauliflower Steaks with Avocado Chutney (serves 2-3)

Ingredients:

Cauliflower

·      1 cauliflower head

·      3 tbsp olive oil

·      1 tsp salt

·      2 tsp cumin

·      2 tsp curry powder

·      1 tsp paprika

·      1 tbsp lemon juice

Avocado Chutney

·      1 avocado

·      2 garlic cloves

·      ½ cup mint

·      1 cup cilantro

·      ½ cup cucumber

·      1 tbsp olive oil

·       ½ tsp salt

·      ½ tsp honey

·      1 tbsp lemon juice

Toppings

·      ½ cups of tomatoes, finely diced

·      ¼ cup cilantro, chopped

·      3-5 lemon wedges

Directions:

Preheat oven to 450 degrees for 15 minutes.  Cut cauliflower head into ¾ inch segments.  Smaller pieces of the cauliflower may break off.  This is okay. Lay steaks and any broken pieces flat on a baking sheet.  Drizzle with olive oil and massage evenly into the cauliflower.  Sprinkle with salt, cumin, curry powder, and paprika on both sides.  Pour lemon juice over the steaks.   Let the cauliflower bake for 30 minutes, flipping mid way through.

Meanwhile, mix the ingredients for the avocado chutney in a food processor until it is creamy and smooth.  Set aside.

Once cauliflower has finished baking, allow to cool for 15 minutes.   Plate cauliflower steaks, drizzle with avocado chutney, and top with diced tomatoes and cilantro.  Serve with lemon wedges.