I am a big fan of cauliflower, whether it’s raw with dip or cooked with seasoning. However I always find that it is quite a hassle to dismantle a head of cauliflower, so for dinner tonight I decided to do it roasted cauliflower steak style.
We were recently sent some seasoning samples from Spice Sanctuary, a Canadian company based in Canmore, Alberta. One of their core principles is to deliver their 100% organic spices to you in 6 steps or less, a process that they call “Farm to pantry in 6 steps or less!“. In essence, they eliminate the unnecessary steps between getting the spices from the growers to the consumer, by removing extraneous processing/exporting and repackaging processes! So what you’re left with, is fragrant, fresh, yummy spices and seasonings!
For the Roasted Cauliflower Steak dish tonight, I chose to use Spice Sanctuary’s Indian Super Spice Blend. It is a special blend that includes spices such as turmeric, cinnamon, and fenugreek. It is slightly spicy with a very pungent curry/tandoori flavor, so I thought it would be the perfect choice for this wonderful vegetable that can basically take anything!
Roasted Cauliflower Steak
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4-8 servings
Serving Size: 2 whole steaks
- 1 head cauliflower
- olive oil spray
- Spice Sanctuary’s Indian Super Spice Blend (or any of your choice)
- Preheat oven to 400 degrees F (205 degrees C)
- Remove leaves from head of cauliflower. I used a paring knife for this as I have yet to be able to do it by peeling.
- Keeping as close to the main stem as possible, slice the cauliflower into 3/4″ slices. You should be able to get 2 full steaks plus a scattering of florets or littler steaks.
- Spray all parts with olive oil. Then sprinkle generously and all over with the spice blend.
- Put in the oven and roast for 40 minutes or until cooked and tender. Turning periodically.
- When they can be easily pierced with a fork, your roasted cauliflower steak is done and ready to serve with rice, quinoa, or as a side dish!
Aside from the Indian Super Spice Blend, we were also generously given Ajwain seeds, Nigella seeds, and some True Saffron threads. The Ajwain I had made into a chicken dish and also added to my canned lentil soup. In both instances, the Ajwain spice added a very strong peppery, licorice-y aroma and taste.
As for the saffron, it was simply steeped in warm water for the full aroma and effect as it was my first time ‘working’ with true saffron. The aroma was incense-like and calming, with an herby-medicinal taste. Nigella I have yet to try, but from testing 3 of the 4 samples, I can attest that these are indeed very quality and fresh, strong tasting spices. Good job Spice Sanctuary!
Disclaimer: Spice Sanctuary was kind enough to give us some complimentary products for review purposes. The opinions are still 100% our own.