Crispy Turmeric Cauliflower Steaks with Pomegranate Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Turmeric Cauliflower Steaks with Pomegranate Glaze

YOUR SOLIN GENERATED RECIPE

Crispy Turmeric Cauliflower Steaks with Pomegranate Glaze

Savor the vibrant flavors of roasted cauliflower steaks seasoned with turmeric and spices, complemented by crispy roasted chickpeas and a tangy pomegranate glaze. Finished with a cool dollop of Greek yogurt and a sprinkle of nutty hemp seeds, this dish offers a delightful mix of textures and a burst of flavor in every bite.

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NUTRITION

557kcal
Protein
34.8g
Fat
21.8g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

1 Cauliflower Steak (300g)

1/2 cup Roasted Chickpeas (82g)

1/2 cup Nonfat Greek Yogurt (120g)

1 Tbsp Pomegranate Molasses (16g)

1 tsp Extra Virgin Olive Oil (4.5g)

3 Tbsp Hemp Seeds (30g)

1 tsp Turmeric Powder (3g)

1 tsp Cumin Powder (2.3g)

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Carefully slice a thick steak from the center of a cauliflower head, aiming for a 1-inch thickness. Reserve extra florets for another use if desired.

  • 3

    In a small bowl, mix the extra virgin olive oil, turmeric, cumin, salt, and pepper. Brush this spiced oil evenly over the cauliflower steak.

  • 4

    Place the cauliflower steak on the prepared baking sheet. Roast in the oven for about 25-30 minutes, flipping halfway through, until tender and edges are crispy.

  • 5

    While the cauliflower roasts, drain and rinse chickpeas. Toss them lightly with a pinch of salt, pepper, and a sprinkle of turmeric. Spread them on a separate baking sheet and roast in the oven for approximately 15-20 minutes until crispy.

  • 6

    Prepare the pomegranate glaze by stirring the pomegranate molasses in a small bowl. For a thinner glaze, you can mix in a teaspoon of water if desired.

  • 7

    Once the cauliflower steak is roasted to perfection, plate it and top with the crispy roasted chickpeas. Drizzle the pomegranate glaze over the top.

  • 8

    Add a side dollop of nonfat Greek yogurt and finish with a generous sprinkle of hemp seeds for an added nutty flavor and protein boost. Serve warm and enjoy!

Crispy Turmeric Cauliflower Steaks with Pomegranate Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Turmeric Cauliflower Steaks with Pomegranate Glaze

YOUR SOLIN GENERATED RECIPE

Crispy Turmeric Cauliflower Steaks with Pomegranate Glaze

Savor the vibrant flavors of roasted cauliflower steaks seasoned with turmeric and spices, complemented by crispy roasted chickpeas and a tangy pomegranate glaze. Finished with a cool dollop of Greek yogurt and a sprinkle of nutty hemp seeds, this dish offers a delightful mix of textures and a burst of flavor in every bite.

NUTRITION

557kcal
Protein
34.8g
Fat
21.8g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

1 Cauliflower Steak (300g)

1/2 cup Roasted Chickpeas (82g)

1/2 cup Nonfat Greek Yogurt (120g)

1 Tbsp Pomegranate Molasses (16g)

1 tsp Extra Virgin Olive Oil (4.5g)

3 Tbsp Hemp Seeds (30g)

1 tsp Turmeric Powder (3g)

1 tsp Cumin Powder (2.3g)

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Carefully slice a thick steak from the center of a cauliflower head, aiming for a 1-inch thickness. Reserve extra florets for another use if desired.

  • 3

    In a small bowl, mix the extra virgin olive oil, turmeric, cumin, salt, and pepper. Brush this spiced oil evenly over the cauliflower steak.

  • 4

    Place the cauliflower steak on the prepared baking sheet. Roast in the oven for about 25-30 minutes, flipping halfway through, until tender and edges are crispy.

  • 5

    While the cauliflower roasts, drain and rinse chickpeas. Toss them lightly with a pinch of salt, pepper, and a sprinkle of turmeric. Spread them on a separate baking sheet and roast in the oven for approximately 15-20 minutes until crispy.

  • 6

    Prepare the pomegranate glaze by stirring the pomegranate molasses in a small bowl. For a thinner glaze, you can mix in a teaspoon of water if desired.

  • 7

    Once the cauliflower steak is roasted to perfection, plate it and top with the crispy roasted chickpeas. Drizzle the pomegranate glaze over the top.

  • 8

    Add a side dollop of nonfat Greek yogurt and finish with a generous sprinkle of hemp seeds for an added nutty flavor and protein boost. Serve warm and enjoy!