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Cauliflower Steaks with Citrus Scented Rice and Creamy Orange Juice Turmeric Sauce

Author - Gena Hamshaw
Yields: 4 servings

Ingredients

  • 3/4 cup 100% orange juice
  • 1 1/4 cups water
  • 1/2 teaspoon salt, plus extra for the cauliflower steaks
  • chopped fresh parsley, leaves only
  • 1 tablespoon vegan butter or neutral vegetable oil
  • 1/3 cup sliced green onions, white bottom parts only (about 2-3 green onions)
  • 1 cup long grain white rice, soaked in cold water for an hour, then rinsed in a sieve
  • 3/4 cup cooked chickpeas or white beans (or half a can; save the rest for a salad or another recipe)
  • 1 small head cauliflower (1-1 ½ lbs)
  • Vegetable oil spray or neutral vegetable oil (such as safflower or grapeseed)
  • Freshly ground black pepper

For the Creamy Orange Juice Turmeric Sauce (makes 1 1/4 cups)

  • 3/4 cup 100% orange juice
  • 2 ounces (a heaping ½ cup) raw cashews, soaked in water for at least 2 hours and drained (you can substitute sunflower seeds, hemp seeds, or pine nuts)
  • 1 teaspoon turmeric
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon salt

Instructions

  • Preheat your oven to 400F and line one or two baking sheets with parchment.
  • Heat the butter or oil in a medium pot. Add the sliced green onions. Sauté for 3-4 minutes, stirring often, until the onions are clear and soft. Add the rice to the pot, along with the orange juice, water, and salt. Bring the mixture to a boil. Reduce the heat to low and cover. Simmer for 15 minutes, or until the rice is cooked and the liquid has been absorbed. Remove the pot from the heat and let it rest, covered, for 5 minutes. Then, fluff the rice with a fork. Gently fold in the chickpeas.
  • Trim the stem of the cauliflower so it can rest on a flat surface. Cut the cauliflower in half crosswise, then cut two 1-inch (2.5-cm)slabs from each half, cutting parallel to the first crosswise cut. You should have four “steaks.” You can roast what’s left of the cauliflower alongside the steaks or save it for another use!
  • Spray or lightly brush both sides of the steaks with oil, then sprinkle them with salt and freshly ground pepper. Transfer your cauliflower to the oven and roast for 30 to 40 minutes, until the cauliflower is golden brown and fork-tender, flipping once halfway through the baking time.
  • To make the creamy sauce, blend all ingredients together in a powerful blender till smooth. Taste the sauce and add a pinch of extra salt if desired.
  • To serve, divide the rice onto four plates. Top each serving of the rice with a cauliflower steak. Add any side dish you like to the meal—green beans, sautéed leafy greens, or a small salad are all nice. Drizzle your plate with the sauce and then a tablespoon or two of chopped fresh parsley. Serve.