Spiced Cauliflower Steaks with Yellow Coconut Curry

Prepare the Cauliflower

1. Preheat your oven to 200°C (390°F).
2. Trim the base of the cauliflower, keeping the core intact so the slices hold together. Cut the head vertically through the center into two thick steaks, about 2.5 cm (1 inch) each. Save the remaining florets for another use or roast alongside.
3. In a small bowl, mix 1 tablespoon of neutral oil with the ground turmeric, ground cumin, salt, and black pepper.
4. Brush both sides of each cauliflower steak generously with the spiced oil mixture.

Sear and Roast

1. Heat an ovenproof skillet or heavy pan over medium-high heat with the remaining 1 tablespoon of oil.
2. Add the cauliflower steaks and sear for 2 to 3 minutes per side until deeply golden and lightly charred.
3. Transfer the skillet directly to the oven (or move the steaks onto a lined baking sheet) and roast for 15 to 18 minutes, until the stems are tender when pierced with a knife.

Simmer the Curry Sauce

1. While the cauliflower roasts, place a small saucepan over medium heat and add the yellow curry paste. Stir-fry for 1 minute until fragrant.
2. Pour in the full-fat coconut milk and whisk until smooth. Bring to a gentle simmer, then lower the heat and let it bubble gently for 6 to 8 minutes until slightly thickened and rich.
3. Remove from heat and stir in the juice of half a lime. Season to taste with a pinch of salt if needed.

Plate and Serve

1. Ladle a generous pool of the velvety yellow curry sauce into the center of two shallow serving bowls.
2. Carefully set a roasted cauliflower steak into the middle of the sauce in each bowl.
3. Garnish with fresh cilantro leaves and serve immediately alongside fresh lime wedges.