Dinner · Lunch · Uncategorized

Ginger and Garlic Cauliflower Steaks.


I’ve been playing with marinading veggies for a while now. But this one one is by my favourite so far. I love the idea of Cauliflower Steaks too. And as I’ve professed before I do love how versatile Cauliflower is.  I always love the combination of Garlic and Ginger , great for flavor and a super food double up! Ginger is fantastic for digestion , and inflammation. Whilst Garlic has influence with the cardiovascular system , helping regulate blood pressure and blood flow. They pack a punch in more way than one ! So having a boat load of them from last week’s haul at the Farmers Market , it was the perfect time to play.


I marinated these during the day while I worked , but I imagine over night would be great too. And don’t worry if your Cauli doesn’t lent it’s self to stakes – some will just fall apart – but litte florets in this marinade would be great too!


Recipe :
1 Large Cauli
2″ Piece of Ginger
2 Cloves Garlic
Juice of a Lemon
1/4 Tsp Cardamom
1 Tbs Oil

Optional topping :

Handful of Parsley
Pine nuts
Lemon Zest.

Chop the Cauli in the steaks the best you can (Mine were about half and nice thick). And pop them into a baking dish or a Food bag. Chop the Garlic and Ginger and add too the bag with them Lemon juice, Cardamom , Oil and a sprinkle of Salt. Give everything a good coating and mix them about. Then you can leave this to sit in the fridge as long as you like.
I had mine in for the day, but I imagine overnight would be good too!

Then once you’re ready, pop the oven on to 400° and pop the Steaks into a baking tray if they’re in a bag. Then let them go in the oven for about 30 minutes (they may need longer if you cut them thicker ) check them until they’re tender.

I topped these with the Lemon , Parsley and Pine nuts. Just a good Sprinkle of each !

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