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.