A broader perspective on health and wellbeing

The herbs and spices featured in these perfectly caramelized and crispy cauliflower steaks do more than just provide rich, warm, and comforting flavour. Turmeric, cumin and coriander all boast incredible health benefits.

Here’s a simple breakdown of each ingredient as well as its nature and therapeutic actions:

Turmeric

Turmeric has been used in India as a medicinal herb for thousands of years. Modern science has found that this vibrantly yellow plant contains an active compound called curcumin, which has anti-inflammatory effects and is a powerful antioxidant. In TCM, turmeric is said to stimulate blood flow and relieve pain. Turmeric is also Warm in its TCM nature and helps to dispel coldness by warming and circulating qi in the body.

Cumin

The earthy, spicy and nutty seed of the cumin plant, known traditionally for promoting digestion and regulating the stomach, is warm in its TCM nature. Modern studies have confirmed some of these health benefits— revealing the seed’s high levels of iron and antioxidants, as well as its potential to improve blood sugar control and cholesterol.

Coriander

From a TCM perspective, this aromatic herb is known to regulate qi and improve blood circulation. Warm in nature, it also expels coldness from the body. A growing body of scientific evidence suggests that coriander can act as a remedy for pain and inflammation, and is a great source of antioxidants.

Ingredients:

  • 2 tbsp coconut oil
  • 1/4 of a lime
  • 1/2 tsp brown sugar
  • 1/8 tsp ground cumin and coriander
  • 1/4 tsp turmeric
  • 1/4 tsp chilli powder
  • 1/4 tsp salt
  • 1 large head cauliflower
  • fresh coriander to garnish

Method:

  1. Preheat oven to 400°
  2. Wash the cauliflower and dry. Cut the cauliflower in long ½ inch thick slices.
  3. Prepare the marinade by mixing together the juice of 1/4 of a lime, salt, ground cumin, ground coriander, turmeric, brown sugar and 1 tbsp of coconut oil.
  4. Spread the marinade evenly onto the cauliflower slices.
  5. Bake the slices for 12 minutes, flip and then bake for 12 more minutes. Remove from oven once crispy.
  6. Serve hot with a fresh coriander garnish.