Eat with the seasons:

These turmeric cauliflower steaks are effortlessly beautiful and come out of the oven with a crispy marinade and a tender center. The tomato plum chutney is a perfect complement and is lovely to have boiling on the stove during a fall afternoon, filling your home with warmth and the aroma of delicious spices.

The produce needed for this recipe is in-season and available from our region’s farmers. We used tomatoes and peppers from Dan Jackson at Jackson Farm in Spokane Valley. Dan is famous among foodies in our region for his variety of tomatoes, each distinguished by its own crisp and juicy flavor.

INGREDIENTS

Chutney:

1 bell pepper, sliced

1 fennel bulb, sliced

½  onion, sliced

1 leek, chopped

1 large tomato, cut into 1 inch cubes

7 small plums, pitted

9 cloves garlic, whole

1/2 cup golden raisins

1 Tbsp apple cider vinegar

1/2 cup water

1/4 tsp ground cardamom

1/4 tsp ground cinnamon

1/4 tsp, finely chopped ginger

2 Tbsp olive oil

Cauliflower steaks:

1 Tbsp ground turmeric

1 tsp cumin

½ tsp ground black pepper

1/2 tsp salt

1 cauliflower

2 Tbsp olive oil

Sautéed Swiss chard:

1 bunch Swiss chard

pinch of dried crushed red pepper flakes

2 tablespoons olive oil

Topping:

½ cup marinated labneh from Brush Creek Creamery

DIRECTIONS

Tomato plum chutney:

1) Preheat the oven to 400 degrees and prepare a baking sheet by drizzling it with one tablespoon olive oil.

2) Place the prepared vegetables on the baking sheet and sprinkle with salt and pepper.

3) Place in the oven and roast for fifteen to twenty minutes until browned with some charring. Remove from the oven and let cool.

4) In a small saucepan, heat one tablespoon olive oil over low heat. Add the roasted vegetables, raisins, and water to the saucepan and stir to combine.

5) Add cardamom, cinnamon, and ginger. Cover and simmer on low for about two hours, stirring occasionally.

6) Blend slightly with a blender or immersion blender to your desired consistency.

Cauliflower steaks:

1) Heat the oven to 400 degrees.

2) In a small bowl, mix turmeric, black pepper, cumin, and salt. Set aside.

3) Remove green leaves on the cauliflower.

4) With the cauliflower facing up, use a sharp knife to cut about four, three-fourth-inch steaks from the middle, angling the knife toward the stalk of the cauliflower. This will help to keep the cauliflower together. Set aside any florets that fall from the steaks.

5) Place cauliflower steaks and florets on a baking sheet and drizzle with olive oil, making sure all sides are well coated.

6) Sprinkle the turmeric mixture on both sides of the cauliflower. Place in the oven and roast for twenty minutes, flipping the steaks about halfway through.

Sautéed Swiss chard:

1) While the cauliflower is roasting, separate the stalks from the leaves of the Swiss chard.

2) Chop the leaves into one-inch wide strips and the stalks into one-inch pieces.

3) Heat the olive oil in a sauté pan on medium heat. Add garlic slices, crushed red pepper, and cook for about one minute, until the garlic is fragrant.

4) Add the Swiss chard stalks. After three minutes, add the leaves and stir, cooking for an additional three minutes.

Serve the cauliflower steak with the tomato plum chutney and marinated labneh from Brush Creek Creamery. Enjoy the sautéed Swiss chard on the side.

LINC (Local Inland Northwest Cooperative) is a farmer and worker owned food-hub based in Spokane. Order from 60+ local farms that use sustainable practices through the LINC Marketplace. lincfoods.localfoodmarketplace.com

Wanderlust Delicato is located in downtown Spokane, and offers cooking classes, wine, beer, cider, cheese, charcuterie, and much more!