Today Show: Aarti Sequeira Cauliflower Steaks with Lime Yogurt Recipe

Today Food: Vegetable Challenge

Chef and cookbook author Aarti Sequeira visited Today Show to share a healthy and delicious dinner option with Matt Lauer. The theme in the Today Food kitchen was vegetable based meals, and Aarti shared her Cauliflower Steaks with Lime Yogurt recipe.

Cauliflower is a tricky vegetable; not everyone is a fan. Even Aarti admitted that sometimes “it can taste like feet” if it’s not properly prepared. She said one trick you can try is to use colorful varieties of cauliflower, since the taste doesn’t vary too much. Color can be especially tempting to young eaters.

“You can use whatever you like. Those are just the spices that I love,” Aarti said. She also suggested searing the cauliflower steaks first in a pan on the stove before tossing them in the oven to roast. That will help make a serious crust on the vegetable steaks.

For more of Aarti’s meal ideas, consider Aloo Gobi or even a Chicken Tikka Masala. What is your favorite way to enjoy cauliflower? Tell me in the comments.

Today Show: Aarti Sequeira Cauliflower Steaks with Lime Yogurt Recipe Ingredients

• 2 or 3 heads Cauliflower (leaves stripped, stalks trimmed)
• 1/2 tsp ground Cumin
• 1 tsp Amchur Dried Mango Powder
• 1 cup Greek Yogurt
• 1 tsp ground Coriander
• Zest of 1 Lime
• 1/3 cup Extra Virgin Olive Oil
• Salt & Pepper

Aarti Sequeira: Today Show Cauliflower Steaks with Lime Yogurt Recipe Directions

1. Preheat the oven at 450 F.
2. Take each head of cauliflower and cut vertically through its stem. Then slice into 1” wide steaks. Each cauliflower head should make up to three steaks. Break up the remaining florets.
3. Use foil or parchment to line baking sheets. Brush the parchment or foil with some olive oil to prevent sticking. Arrange the steaks on one baking sheet and the loose florets on a second sheet.
4. Whisk 1/3 cup olive oil with coriander, cumin, and amchur; salt and pepper.
5. Brush the sauce over the steaks. Drizzle what’s left over the florets and toss them well.
6. Roast cauliflower for 20 minutes, until crisp on the edges but still tender.
7. Whisk yogurt with lime zest, a teaspoon of olive oil, salt and pepper, and lime juice to taste. Pass this yogurt at the table when serving the cauliflower steaks.