Indian Spiced Cauliflower Steak With Coconut Coriander Relish
LOVE in the time of cauliflower!
This brassica is playing a leading role in vegetable-led dishes because of its versatility and “meatiness” especially when treated as a steak.
Your vegetarian and vegan friends will love this one. The coconut coriander relish is addictive.
4 tbs olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric powder
1 tsp curry powder
1 tsp mustard seeds
1 tsp crushed garlic (or garlic flakes)
½ tsp salt
½ tsp white pepper
½ tsp vegetable stock powder
1 tsp sugar
2 medium–large cauliflowers, cut into 1 ½cm to 2cm thick “steaks” tamarind raita to serve
For the coconut and coriander relish
50g fresh coriander leaves
(I like the stalks for this as well) 2
tsp toasted cumin seed
3 tbs coconut cream
4 tbs fresh coconut flakes or
4 tbs desiccated coconut
½ green chilli
2 garlic cloves, finely grated
2 limes (or 2 tbs lime juice), grated zest and juice salt to taste
2 tsp castor sugar
Blitz all the main ingredients together, without the cauliflower, in a food processor to make spiced oil.
Prepare the coconut coriander relish by combining all the ingredients.
Place the cauliflower steaks on to a baking paper-lined baking tray, taking care to keep them together.
Brush generously with the spiced oil and roast in the oven at 200°C for 15–20 minutes. You may need to turn the “steak” over to give it colour on the other side too.
To serve, spread some tamarind raita on a warmed serving platter and lay the steaks on to it.
Spread big dollops of the coconut coriander relish over the cauliflower.
To make the tamarind raita: toast half a teaspoon of cumin seeds and half a teaspoon of mustard seeds in a pan in 1 teaspoon of vegetable oil or ghee. Add 2 pinches of asafoetida (optional).
Stir together 3 tablespoons of tamarind sauce or tamarind chutney, 3 tablespoons of palm sugar, 2 tablespoons of finely diced red onion, 2 tablespoons of chopped coriander, 1 teaspoon of chilli powder, 1 teaspoon of ground cumin and the toasted seeds into 1 cup of full-cream yoghurt.
Serves 6–8.