1 large cauliflower
1/4 cup olive oil
1 tablespoon Jomeis Turmeric Latte
1/2 teaspoon pink salt
Preheat oven to 180C and line a baking tray. Cut cauliflower into 1.5cm slices.
Fry the cauliflower steaks in extra-virgin olive oil until golden. Transfer to baking tray.
Whisk 1/4 cup olive oil with 1 tablespoon Jomeis Turmeric Latte and pink salt. Brush over cauliflower steaks and roast for 15 minutes, or until tender & crisp.
With the off-cuts, drizzle with marinade and cook on the stove top until golden.