Indian spiced cauli steak with coconut coriander relish

Preparation time : 10 mins Cooking time : 15 - 20 mins Servings : 6 - 8
  • 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
  • ½ tsp salt
  • ½ tsp white pepper
  • ½ tsp vegetable stock powder
  • 1 tsp sugar
  • 2 medium - large cauliflowers - cut into 1½ to 2cm thick "steaks"
  • tamarind raita to serve
  • For the coconut and coriander relish:
  • 50 g fresh coriander leaves - keep the stalks
  • 2 tsp toasted cumin seeds
  • 3 Tbs coconut cream
  • 4 Tbs fresh coconut flakes or desiccated coconut
  • ½ green chilli
  • 2 cloves garlic - finely grated
  • 2 limes - grated zest and juice
  • salt to taste
  • 2 tsp 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 onto 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 mins.

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 onto it.

Spread big dollops of the coconut coriander relish over the cauliflower.

To make the tamarind raita toast ½ a teaspoon of cumin seeds and ½ 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.

Recipe extract from Set a Table by Karen Dudley, published by Jacana Media.

Set a Table by Karen Dudley