Cau­li­flower steaks with turmeric and al­mond

The Press and Journal (Aberdeen and Aberdeenshire) - - LUNCH BOX -


1 large head cau­li­flower (about 675g) 60ml olive oil 2tsp ground turmeric ¼tsp salt

4 large Med­jool dates, stoned and thinly sliced length­ways

25g loosely packed fresh co­rian­der leaves

3 tbsp roasted salted al­monds, prefer­ably Mar­cona

For the dress­ing:

3tbsp finely chopped ten­der fresh co­rian­der stems

2tbsp gochu­jang or Sriracha 2tbsp fresh lime juice (from 1 large lime) 1tbsp ex­tra-vir­gin olive oil 1tsp honey

Pinch of salt


Heat the oven to 220C/425F/gas 7, with a rack in the mid­dle. Re­move and re­serve any green leaves from the cau­li­flower, then trim and dis­card the rough part of the stem. If pos­si­ble, cut the cau­li­flower length­ways into two or three 2cm thick steak-like slices. The rest will fall apart, but that’s OK – it will still taste great.

In a small bowl, whisk to­gether the oil, turmeric and salt. Ar­range the cau­li­flower steaks and pieces, along with any leaves, on a bak­ing tray, driz­zle with the oil mix­ture, and gen­tly turn the cau­li­flower with your fingers to coat. Roast un­til golden and ten­der but not at all mushy, 25-30 min­utes.

Mean­while, make the dress­ing: In a jar with a lid or in a medium bowl, vig­or­ously shake or whisk to­gether all of the in­gre­di­ents.

Ar­range the roast cau­li­flower on a plat­ter and driz­zle with the dress­ing. Top with the dates, co­rian­der leaves and al­monds. Serve hot. l An­toni In The Kitchen by An­toni Porowski, pho­tog­ra­phy by Paul Briss­man, is pub­lished by Blue­bird, priced £20.

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