Speedy Supper: spice up your cauli
Feeling a bit chilli? (budum tish!) Introduce some heat and drama to your food with this piquant cauliflower steak recipe from South African chef Karen Dudley.
The humble cauliflower is having a bit of a moment. Transcending its perpetual casting as mere accompaniment with a bit of spice to add some drama, the cauli can play a leading role in a midweek supper – especially if you’re cutting back on meat – thanks to its texture and versatility. The coconut coriander relish in this recipe is rather addictive and makes for a deliciously moreish dish either for dining alone or to impress your veggie-curious friends.
- 4 tablespoons 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 cauliflowers, cut into 1 ½ to 2 cm thick “steaks”
- 6 tablespoons yoghurt to serve
- 2 – 3 tsp Banhoek Chili Oil (to finish)
COCONUT AND CORIANDER RELISH:
- 50g fresh coriander leaves (I like the stalks for this as well)
- 2 tsp toasted cumin seed
- 2 tablespoons coconut cream
- 3 tablespoons fresh coconut flakes or 3 tablespoons dessicated coconut
- ½ green chilli
- 2 garlic cloves, finely grated
- Grated zest and juice of 2 limes (or 2 tablespoons lime juice)
- A pinch of salt
- 2 tsp castor sugar
Make a spiced oil by mixing all the main ingredients together except the cauliflower, chilli oil and yoghurt. Place the steaks on a baking paper line 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 minutes. You may need to turn the steak over to give it colour on the other side too.
While the cauliflower steaks are roasting, blitz all the coconut relish ingredients together in a food processor. Make a rough purée, and taste.
To serve, spread the yoghurt on a warmed serving platter and lay the steaks out on the yoghurt. Spread big dollops of the coconut and coriander relish over the cauliflower. Finally, drizzle with the Banhoek Chilli Oil.
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