We all know just how nutritious vegetables are, but often we don’t make them feel that way. We boil brussels sprouts until they’re tasteless and we cook cauliflower until it’s a pile of soggy mess. I’d like to take a moment to say sorry to the previous vegetables that we’ve all victimized by treating them this way. Let’s take a vow to never do it again.
- 2 tbsp extra virgin olive oil
- 3 garlic cloves
- 2 tbsp lemon juice
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- 2 tbsp nutritional yeast flakes
- Sea salt
- Freshly ground black pepper
- 1 small head cauliflower, cut into 4 thick slices
- 1 head broccoli, cut into 4 thick slices
- Yogurt (optional)
- Small handful coriander (cilantro) leaves
- Preheat the oven to 400°F (200°C). Line a baking tray with baking paper.
- In a small bowl, combine the olive oil, garlic, lemon juice, cumin seeds, ground coriander, garam masala, turmeric, yeast flakes, salt, and pepper.
- Lay the cauliflower and broccoli slices on the prepared baking tray, and brush with the spice mixture, turning over to coat both sides.
- Bake for 20 to 30 minutes, until tender. Set aside to cool.
- Transfer the ‘steaks’ to a plate, garnish with yogurt and the coriander leaves to serve.