Roasted Purple Cauliflower Steaks With Miso And Turmeric

by Nanny Bubby

Anything that is purple is a super strong anti-oxidant. This is so good for the prevention of chronic diseases like heart disease, dementia, diabetes and cancer. And the turmeric is completely anti-inflammatory, so good for arthritis and all inflammation. There is an old wives tale that says, “turmeric cures everything in your body, except DEATH!!” I love cooking with it, and love how I feel after I eat it, you will too! Enjoy!

Total Time:

Serves:

Ingredients

1 large head purple cauliflower sliced in ½ inch slices
1 large head yellow cauliflower sliced in ½ inch slices
2 Tbsp. Olive Oil
2 Tbsp. Miso
1/3 c. fresh lemon juice
1 tsp. smoked paprika
1/2 tsp. Turmeric powder or freshly grated.
2 cloves Garlic minced
1 tsp. salt separated
1 tsp. black pepper black is necessary for turmeric absorption in your body (separated)
1 tsp. lemon zest about 1 lemon
1 Tbsp. maple syrup
¼ c. sun-dried tomatoes chopped
2 Tbsp. fresh parsley chopped.

Directions

Preheat oven to 400°
Using spray avocado oil, spray both sides evenly with the spray and then sprinkle about ¼ tsp of each of the salt &
pepper lightly over the cauliflower.
Place on a sheet pan lined with parchment paper and roast the cauliflower for about 15 minutes.
In a medium bowl while the cauliflower is roasting, combine all of the rest of the ingredients except the parsley. (olive oil, miso, lemon juice, paprika, turmeric, garlic, salt, black pepper, and lemon zest.) Whisk all together.
Spoon about 1 Tbsp of the marinade onto each slice of cauliflower and with a pastry brush spread evenly.
Return to the oven for about 7 more minutes or until the cauliflower is soft yet browned crispy. With the pastry brush, baste with extra marinade and then garnish with parsley and the sun-dried tomatoes to serve.
Enjoy!