Turmeric Cauliflower Steaks with Savory Cacao-Tahini

The Anti-Inflammatory Showstopper
A gourmet plant-based main that uses raw cacao in a bold, savory context to fight oxidative stress.

Prep time: 10 mins | Cook time: 25 mins
Yields: 2 Servings

Ingredients:

• 1 large head of Cauliflower, sliced into 1-inch "steaks"
• 2 tbsp Extra Virgin Olive Oil
• 1 tsp Ground Turmeric
• 1 tsp Ground Cumin
• 3 tbsp Runny Tahini
• 1 tsp Raw Cacao Powder
• 1 tsp Maple Syrup
• 2 tbsp Warm Water (to thin)
• 2 cups Fresh Arugula
• Sea Salt & Cracked Black Pepper to taste

Directions:

1. Preheat your oven to 400°F (200°C). Arrange cauliflower steaks on a parchment-lined baking sheet.
2. Rub both sides of the steaks with olive oil, turmeric, cumin, salt, and pepper. Roast for 20–25 minutes, flipping halfway, until edges are charred and centers are tender.
3. While roasting, whisk the tahini, cacao powder, maple syrup, and sea salt in a small bowl. Slowly add warm water until you reach a drizzling consistency.
4. Plate the roasted steaks over a bed of fresh arugula and drizzle generously with the cacao-tahini sauce.

Enjoy!