Turmeric-Roasted Cauliflower Steaks with Herbed Coconut Cream

by | Jun 9, 2025 | Appetisers, Caribbean, Coriander, Cumin, Hot Appetisers, Main Courses, Mint, Spices & Herbs, Turmeric, Vegetarian Main Courses, World Cuisines

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Turmeric-Roasted Cauliflower Steaks with Herbed Coconut Cream

This bold and beautiful dish showcases turmeric’s golden glow and earthy warmth. Thick cauliflower steaks are rubbed with a fragrant spice oil and roasted until tender with crisp edges, then served atop a cool coconut cream laced with lime and fresh herbs. It’s vibrant, satisfying, and effortlessly elegant—a perfect plant-based main course or refined side.

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Keyword: Vegetarian, Cauliflower, Turmeric, Coconut, Roast
Category: Main Courses, Spices & Herbs, Vegetarian
Course: Appetizers, Hot, Main Course, Vegetarian
Cuisine: Caribbean
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 Servings (Mains)
Calories: 156kcal
Author: MJF
Cost: £5.00

Equipment

  • 1 Cutting Board & Cooks Knife
  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Baking Tray

Ingredients

For The Cauliflower Steaks

  • 1 each Large Cauliflower Head
  • 2 Tbsp Olive Oil 30ml
  • 1 Tsp Ground Turmeric 5ml
  • ½ Tsp Ground Cumin 2.5ml
  • ½ Tsp Garlic Powder (or 1 clove finely chopped garlic
  • Salt and Black Pepper to taste
  • Juice of ½ Lime or 1 Tbsp / 15ml

For The Herbed Coconut Cream

  • 150 ml Coconut Cream, full fat (⅔ Cup) available in health food stores
  • 1 Tbsp Fresh Coriander, chopped
  • 1 Tbsp Fresh Mint or Parsley, chopped
  • 1 each Lime, zest and 1 Tsp Juice (5ml)
  • 1 Pinch of Salt
  • Optional: ¼ Tsp Grated Fresh Turmeric for Extra Colour and Zing

Instructions

  • Preheat the oven to 200°C/ 400°F and line a baking tray with parchment.
  • Remove the outer leaves but keep the core intact.
  • Slice the cauliflower vertically into 2–3 thick “steaks” (about 2–2.5cm / 1 inch thick). Reserve any loose florets for roasting alongside.
  • In a small bowl, mix olive oil, turmeric, cumin, garlic, salt, pepper, and lime juice.
  • Brush both sides of the cauliflower steaks with this mixture.
  • Place the steaks on the tray and roast for 20–25 minutes, turning once halfway through, until golden and slightly crisp on the edges.

Make the herbed coconut cream:

  • In a small bowl, whisk together the coconut cream, herbs, lime zest, lime juice, and salt. Add fresh turmeric if using. Chill until ready to serve.

To serve:

  • Plate the cauliflower steaks over a generous spoonful of coconut cream. Drizzle extra cream on top and garnish with more fresh herbs and lime zest.

Notes

Coconut milk can be used - Refrigerate the milk and use the cream that rises to the top.
Optional Additions:
Top with toasted pumpkin seeds or pomegranate seeds for crunch and contrast.
Add a sprinkle of chili flakes for heat.
Serve with wild rice, quinoa, or flatbread to complete the dish.

Nutrition

Calories: 156kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 22mg | Potassium: 61mg | Fiber: 1g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg

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