In­dian Spiced Cau­li­flower Steak With Co­conut Co­rian­der Rel­ish

Post - - RECIPES -

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.

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