Turmeric cauliflower steaks with coconut sauce

We love it when veg takes centre stage, and these cauliflower steaks really hold their own in this South Indian inspired dish, They suck up the turmeric-dyed marinade for tender, juicy flesh and crisp, caramelised edges.

Yields2 Servings
 1 cauliflower
 small handful fresh coriander, chopped
 1⁄2 red chilli, sliced
FOR THE MARINADE:
 1 inch piece fresh turmeric, grated
 2 inch piece fresh ginger, grated
 1 garlic clove, crushed
 1 tbsp plain oil (such as vegetable)
FOR THE COCONUT SAUCE:
 1 tbsp plain oil
 4 cardamom pods
 1 cinnamon stalk
 1⁄2 tsp cumin seeds
 1 banana shallot, finely chopped
 1⁄2 red chilli, finely chopped
 1 garlic clove, crushed
 2 inch piece of fresh ginger, grated
 1 tsp garam masala
 200ml coconut milk
1

Preheat oven to 200C/400F/gas mark 6.

2

Keeping the leaves on, cut the cauliflower in half through the stalk. Cut a 3cm-thick steak out of the centre part of each half and place on a baking tray. Chop up a handful of the leftover cauliflower florets into small chunks. Mix together the marinade ingredients, seasoning with a good pinch of salt. Brush this all over the cauliflower steaks on both sides, then leave to marinade for at least 5 minutes. Then pop the steaks in the oven for around 25 minutes, turning halfway through, until crisp and golden on the edges and tender in the middle

3

For the sauce, heat the oil in a saucepan. When hot and shimmering, add the cardamom, cinnamon and cumin seeds and leave to crackle for 10-15 seconds until fragrant.Next add the shallot, red chilli, garlic and ginger, garam masala and a pinch of salt and pepper. Cook on a medium heat for 4-5 minutes, stirring constantly, until golden. Then pour in the coconut milk and cauliflower pieces and bring to a boil, then reduce to a simmer and cover. Cook until the cauliflower is soft.

4

Pull the cinnamon and cardamom seeds out of the curry sauce and discard. Blitz the sauce with a hand blender (or in a food processor) until thick and smooth.

5

Serve the steaks on a layer of the sauce and sprinkled with the fresh red chilli and coriander.

CategoryCuisine

Ingredients

 1 cauliflower
 small handful fresh coriander, chopped
 1⁄2 red chilli, sliced
FOR THE MARINADE:
 1 inch piece fresh turmeric, grated
 2 inch piece fresh ginger, grated
 1 garlic clove, crushed
 1 tbsp plain oil (such as vegetable)
FOR THE COCONUT SAUCE:
 1 tbsp plain oil
 4 cardamom pods
 1 cinnamon stalk
 1⁄2 tsp cumin seeds
 1 banana shallot, finely chopped
 1⁄2 red chilli, finely chopped
 1 garlic clove, crushed
 2 inch piece of fresh ginger, grated
 1 tsp garam masala
 200ml coconut milk

Directions

1

Preheat oven to 200C/400F/gas mark 6.

2

Keeping the leaves on, cut the cauliflower in half through the stalk. Cut a 3cm-thick steak out of the centre part of each half and place on a baking tray. Chop up a handful of the leftover cauliflower florets into small chunks. Mix together the marinade ingredients, seasoning with a good pinch of salt. Brush this all over the cauliflower steaks on both sides, then leave to marinade for at least 5 minutes. Then pop the steaks in the oven for around 25 minutes, turning halfway through, until crisp and golden on the edges and tender in the middle

3

For the sauce, heat the oil in a saucepan. When hot and shimmering, add the cardamom, cinnamon and cumin seeds and leave to crackle for 10-15 seconds until fragrant.Next add the shallot, red chilli, garlic and ginger, garam masala and a pinch of salt and pepper. Cook on a medium heat for 4-5 minutes, stirring constantly, until golden. Then pour in the coconut milk and cauliflower pieces and bring to a boil, then reduce to a simmer and cover. Cook until the cauliflower is soft.

4

Pull the cinnamon and cardamom seeds out of the curry sauce and discard. Blitz the sauce with a hand blender (or in a food processor) until thick and smooth.

5

Serve the steaks on a layer of the sauce and sprinkled with the fresh red chilli and coriander.

Turmeric cauliflower steaks with coconut sauce