6. Place one steak on each plate then top each with a generous portion of the Vegetable Medley.

4. Heat a large skillet over medium heat. Lightly brown each steak on both sides, about 2 minutes per side. If the steaks do not fit, cook half at a time.


5. Arrange the steaks in a single layer on a parchment lined sheet tray. Roast until tender, about 15 minutes. Turn over half way through cooking.

3. Remove any leaves from the cauliflower. Cut off the tough end of the stem. With the core side down, slice the cauliflower into 1-inch thick “steaks”. Place the steaks on a parchment-lined sheet tray. Using a basting brush, spread the spiced oil on both sides of the steaks.

Cauliflower Steaks:

1. Preheat the oven to 400°F.


2. Mix the spices and 6 tablespoons of olive oil together in a small bowl.

4.  Stir in the chopped tomatoes and red wine. Add the salt, pepper, red chile powder and roasted cumin seeds. Simmer over low until the liquid reduces, about 10 more minutes. Remove from the stove. Stir in the cilantro and lemon juice.

3. Heat the olive oil in a pan over medium-low heat. Stir in the ground spices. Add the garlic, onion, zucchini and yellow squash. Cook, stirring occasionally, until the vegetables are half cooked, about 5 minutes. 

Tip:

- The number of slices you get will be determined by the size of the cauliflower and the thickness you cut them. Do not make the steaks too thick as they will take too long to cook and will be too heavy.

STEPS:

Vegetable Medley:
1. Dry roast 1 teaspoon of cumin seeds in a small skillet. Set aside.

​2. Dry roast the remaining cumin, fenugreek, fennel and mustard seeds in a small skillet. When done, let them cool then grind in a spice or coffee grinder.

INGREDIENTS:

Vegetable Medley:
1 1/2 teaspoons cumin seeds, divided
1/8 teaspoon fenugreek seeds
1/8 teaspoon fennel seeds
1/4 teaspoon mustard seeds
2 tablespoons olive oil
2 garlic cloves, minced
1/4 large red onion, diced
1/2 zucchini, diced
1/2 yellow squash, diced
3 Roma tomatoes, diced
1/4 cup red wine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red chile powder
2 tablespoons cilantro, chopped
​1/2 teaspoon fresh lemon juice
Cauliflower Steaks:
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground red chile powder
1 teaspoon salt
1/2 teaspoon garlic powder
1 head cauliflower
6 tablespoons olive oil​

Roasted CAuliflower Steaks with Vegetable Medley

 [Indian fusion Recipe]

A head of cauliflower is cut into steaks, browned and roasted with spices and topped with a tasty vegetable medley on the top in this recipe. It is a delightful vegetarian alternative.