Indian spiced cauli steak with coconut coriander relish
- 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.