YOUR SOLIN GENERATED RECIPE
Crispy Turmeric Cauliflower Steaks with Pomegranate Glaze
Savor the vibrant flavors of roasted turmeric cauliflower steaks paired with crispy, lightly pan-fried tempeh and a pop of protein-packed edamame. Finished with a tangy, reduced pomegranate glaze and a drizzle of olive oil, this dish is a colorful, nutrient-dense meal perfect for a satisfying dinner.
INGREDIENTS
200g Cauliflower Steak
110g Tempeh
50g Shelled Edamame
1 tbsp Olive Oil
1/4 cup Pomegranate Juice
1 tbsp Maple Syrup
1 tsp Turmeric Powder
1 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F. Slice the cauliflower into 1-inch thick steaks, ensuring you have a good, solid piece for each steak.
In a small bowl, mix olive oil, turmeric powder, garlic powder, salt, and black pepper. Brush the mixture generously over both sides of the cauliflower steaks.
Place the cauliflower steaks on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy on the edges.
While the cauliflower roasts, dice the tempeh into bite-sized pieces. Heat a non-stick skillet over medium heat and add a splash of olive oil. Sauté the tempeh until it is golden and slightly crispy on all sides, about 5-7 minutes.
Lightly steam or microwave the shelled edamame until tender, about 3-4 minutes.
For the pomegranate glaze, combine the pomegranate juice and maple syrup in a small saucepan. Bring to a simmer over medium heat, allowing it to reduce by half until it thickens slightly, about 5 minutes. Stir occasionally.
Plate the roasted cauliflower steak topped with sautéed tempeh and a scattering of edamame. Drizzle the warm pomegranate glaze over the dish.
Garnish with additional pomegranate seeds or a sprinkle of black pepper if desired, then serve immediately.