Curried Cauiliflower Steaks
It’s time to spice up your cauliflower steak. Literally. This twist on a classic is the perfect way to celebrate Curry Week. In partnership with Alpro.
- 1 large cauliflower
- Olive oil
- 3 tbsp Alpro Plain Plant Based Alternative Yogurt
- 1⁄2 tsp mace
- 1⁄2 tsp smoked paprika
- 1⁄2 tsp ground ginger
- 1⁄2 tsp ground coriander
- 1⁄2 tsp ground cumin
- 1⁄2 tsp ground turmeric
- 130 g basmati rice, cooked according to package directions
- 4 banana shallots, finely sliced
- 10 g fresh mint leaves, roughly chopped
- 15 g fresh coriander including stalks, roughly chopped
- 1 garlic clove, roughly chopped
- 1-2 green birds eye chillies, roughly chopped
- 1 tsp salt
- 15 g fresh ginger, roughly chopped
- 20 ml water
- 60 g Alpro Plain Plant Based Alternative Yogurt
- Preheat the oven to 200 °C.
- Start by removing the leaves from the cauliflower and reserving them. Trim the base of the cauliflower and slice the leaves into 5mm strips. Spread the leaves on a parchment-lined baking sheet, season with salt and olive oil, and set aside.
- Cut the trimmed cauliflower into 4 “steaks” and place a large frying pan over medium heat. Add 2 tablespoons of olive oil and once it’s hot, add the cauliflower steaks, seasoning them with salt. Cook on each side for 4-5 minutes until nice and golden.
- Meanwhile, combine the Alpro with the spices. Once done, spread the sauce over the cauliflower steaks and place them on top of the prepared leaves. Bake for 25 minutes.
- In the same frying pan used to cook the cauliflower, add more olive oil and the sliced shallots. Cook on low until caramelised, 15 to 20 minutes.
- To make the chutney, combine all the ingredients in a food processor and blend until smooth.
- Serve the steaks on top of the cauliflower leaves and basmati rice, topped with the shallots and a drizzle of chutney.