Name: Indian spiced cauli steak with coconut coriander relish
Prep time: 10 min
Total time: 10 min
Yield: serving
Cuisine: Cuisine
Ingredients: 1 tsp cumin ground; 1 tsp coriander ground; 1 tsp turmeric ground; 1 tsp curry powder; 1 tsp mustard seeds; 1 tsp garlic cloves, crushed; ½ tsp salt; ½ tsp white pepper; ½ tsp stock powder vegetable; 1 tsp sugar; 2 large cauliflowers; tamarind raita; for the coconut and coriander relish:; 50 g fresh coriander leaves keep the stalks; 2 tsp cumin seeds, toasted; 3 coconut cream; 4 fresh coconut flakes or desiccated coconut; ½ green chilli; 2 garlic finely grated; 2 limes zested and juiced; salt to taste; 2 tsp sugar

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Ingredients (22)

1 tsp	cumin — ground
1 tsp	coriander — ground
1 tsp	turmeric — ground
1 tsp	curry powder
1 tsp	mustard — seeds
1 tsp	garlic — cloves, crushed
½ tsp	salt
½ tsp	white pepper
½ tsp	stock powder — vegetable
1 tsp	sugar
2	large cauliflowers
	tamarind raita
	for the coconut and coriander relish:
50 g	fresh coriander leaves — keep the stalks
2 tsp	cumin — seeds, toasted
3	coconut cream
4	fresh coconut flakes or desiccated coconut
½	green chilli
2	garlic — finely grated
2	limes — zested and juiced
	salt — to taste
2 tsp	sugar

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Method:

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.