Cauliflower Steaks with Ginger, Tumeric, and Cumin on a Bed of Quinoa

"This takes the 'humble' cauliflower and turns it into quite the fine dish!"
(serves 3)

1 large head of cauliflower
Kosher* salt and freshly* ground pepper
2 T. EVOO, divided
1 t. freshly grated ginger root
1 t. ground cumin
1/2 t. ground turmeric
Small handful of cilantro, chopped
Qunioa

Preheat oven to 400. Remove the leaves and trim the stem end of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to base into 3/4"  steaks. Season with S&P on both sides (reserve loose florets for another use like add them to your next salad*). Heat 1 T. of the oil in a large skillet over med.-high heat. Sear the cauliflower steaks until golden brown, about 2 mins. on each side. Gently transfer the steaks to a baking sheet. whisk together remaining 1 T. of oil, ginger, cumin, and turmeric. Brush or spoon the mixture on the steaks. Roast in the oven until tender, about 15 mins. Meanwhile, make the quinoa according to package directions (I made mine with low sodium chicken broth). When cauliflower is done remove from oven, and place on top of a bed of quinoa on each plate. Garnish with cilantro.

Editor's note: I am making this for lunch today!

"Patient waiting is often the highest way of doing God's will."

Have FUN today!!

Love,

MM