Peshwari crust cauli korma
Ingredients
2 tbsp butter, ghee or coconut oil
2 medium cauliflowers, leaves trimmed, sliced into steaks Sprinkle of salt
1 tbsp honey or maple syrup, plus extra for drizzling
2 tbsp flaked almonds
2 tbsp desiccated coconut
Handful of fresh coriander, chopped, to garnish
FOR THE SAUCE:
3 tbsp butter, ghee or coconut oil
1 medium onion, diced
1 tsp salt
2.5cm piece of ginger, minced
2 garlic cloves, minced
½ tsp ground cinnamon
3 cardamom pods, crushed
1 tsp ground coriander
½ tsp ground turmeric
½ tsp chilli powder
2 tsp tomato paste
100ml double cream or plant-based cream
250ml water
2 tsp sugar Squeeze of lemon juice
METHOD
1 Preheat the oven to 180°C/160°C fan/gas mark 4.
2 Heat the butter, ghee or oil in a large frying pan and sear the cauliflower steaks with a sprinkle of salt in batches of two, caramelising on both sides. Transfer to an oven tray. Add any cauliflower trimmings to the pan and caramelise – if the pan looks dry, add a splash of oil – then add to the tray, making sure not to overcrowd it, and roast for 30 minutes or until fully softened.
3 Make the sauce by melting the butter in a saucepan over a medium heat. Add the onion and salt, and cook for 5 minutes until just colouring.
4 Throw in the ginger, garlic, cinnamon and cardamom pods and cook for 2-3 minutes, until just fragrant.
5 Add the ground coriander, turmeric, chilli powder, tomato paste, cream and water, and cook down for 10 minutes.
6 Fish out the cardamom pods and blend the sauce with a stick blender until smooth, then throw the pods back in. Finish with the sugar and a squeeze of lemon juice, then taste and adjust the seasoning to your liking. Keep over a low heat until you’re ready to serve.
7 Remove the cauliflower steaks from the oven and drizzle with honey. Sprinkle over the flaked almonds and desiccated coconut. Place back in the oven for a further 10 minutes, until golden.
8 Serve the sauce on the plate and gently spread it into a circle with the back of a spoon. Place the cauliflower on top, finish with a drizzle of honey and garnish with coriander.