Moroccan Spiced Cauliflower Steaks – Daud Scott Recipe

Ingredients:

• One whole head of cauliflower
• Organic coconut oil, enough to marinate
• 1 teaspoon smoked paprika.
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• Black pepper to taste
• Liquid smoke to taste
• Salt to taste
• 1 tablespoon lemon juice
• Dried rosemary flakes to taste

Preparation:

• Preheat oven to 415 degrees and let sit at least 15 minutes while preparing cauliflower.
• In large enough bowl (preferably glass) add coconut oil in its liquid form; enough to marinate.
• Add the paprika, ginger, cumin, dashes of black pepper and salt, 2 to 3 dashes of liquid smoke and the lemon juice and then whisk all together and sit the bowl to the side.
• Now take the cauliflower and slice them straight down in the same way you would slice a loaf of bread so that the “steaks” are about an inch thick.
• Take the cauliflower steaks and then place each one in the marinade separately so that all of it is covered, then place on a non-stick cookie sheet (or pan in aluminum foil). Repeat this process until all of the cauliflower is ready to bake.
• Sprinkle the dried rosemary flakes over the cauliflower steaks.
• Now bring the temperature down to 400 degrees and then place the cauliflower steaks in the oven.
• Roast on each side for 15 minutes each for a total of 30 minutes or until the right crispiness is desired.
• Serve with side of baked sweet potato spiced with cinnamon and agave. Flash steamed collard greens with lemon and pepper as well.
• Enjoy!