Cauliflower steaks with turmeric and almond
INGREDIENTS SERVES 2-3
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.