Indian spiced cauli steak with coconut coriander relish

Prep: 10 mins
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By Food24 November 28 2018
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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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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


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