Turmeric Cauliflower Steaks with Labna & Cucumber Salad
Golden roasted cauliflower served over creamy labna with a fresh cucumber, herb and pomegranate salad.
Ingredients
Turmeric Cauliflower
- 1 large cauliflower
- 1 –2 tbsp olive oil
- 1 tsp turmeric
- ¼ tsp cumin
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- ½ tsp salt
- Cracked black pepper
Cucumber Salad
- 1 Lebanese cucumber finely diced
- 2 tbsp parsley finely chopped
- 1 tbsp mint finely chopped
- ¼ cup pomegranate arils
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ¼ tsp salt
- ⅛ tsp black pepper or to taste
To Serve
- 180 g labna
- Extra pomegranate arils for garnish
Instructions
- Preheat oven to 190°C. Slice the cauliflower into 3 thick steaks through the centre. core. (Save the offcuts to roast another time.)
- In a small bowl mix the olive oil, turmeric, cumin, smoked paprika, garlic powder, salt and pepper to form a paste.
- Brush the paste all over the cauliflower steaks. Place on a lined baking tray and roast for about 25 minutes, until tender and golden.
- While the cauliflower roasts, make the salad. In a bowl combine the cucumber, parsley, mint and pomegranate. Add olive oil, lemon juice, salt and pepper and toss to combine. Set aside.
- Once the cauliflower is cooked, allow it to cool for 10–15 minutes before assembling.
- To assemble, spread the labna onto a serving platter. Place the roasted cauliflower steaks on top and spoon the cucumber salad alongside. Finish with extra pomegranate arils.
