|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||white pepper|
|½ tsp||stock powder — vegetable|
|for the coconut and coriander relish:|
|50 g||fresh coriander leaves — keep the stalks|
|2 tsp||cumin — seeds, toasted|
|4||fresh coconut flakes or desiccated coconut|
|2||garlic — finely grated|
|2||limes — zested and juiced|
|salt — to taste|
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.