Wealden Times | WT215 | January 2020 | Travel & Wellbeing supplement inside

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Curried Coconut
Cauliflower
Steaks
Preparation time: 20 mins
Cooking time: 30 mins
Serves 4
The whitest and
creamiest of all the
brassicas, cauliflower
accepts other flavours
well; spices, such as
cumin, ginger and
turmeric are good in
combination and, together
with coconut, make this into
a comforting plateful. It is
vegan, dairy and gluten free.
• 1 large or 2 small cauliflowers
For the marinade:
• 2cm section freshly grated ginger
• 2cm section grated turmeric
(or 2 tsp dried)
• 1 clove crushed garlic
• 1 tbsp vegetable oil
For the coconut curry sauce:
• 1 tbsp vegetable oil
• 1 cinnamon stick
• 1 tsp cumin seeds
• 6 cardamom pods
• 1 onion, finely chopped
• 2cm piece of fresh ginger, grated
• 2 cloves crushed garlic
• 1 red chilli, finely chopped
• 1 tsp garam masala
• Remainder of cauliflower
cut into small florets
• 200ml coconut milk
• Coriander to garnish
1Cut the cauliflower lengthways into
‘steaks’ 2-3cm thick, saving any
off-cut florets to use in the sauce.
2Brush the turmeric marinade onto
the cauliflower steaks and leave
to marinate for 15 mins or so.
3Pre-heat the oven
to 180°C, 350°F,
gas 4, and place steaks on a baking
tray. Roast for about 30 mins until they are
slightly browned and soft in the middle.
4For the coconut curry sauce: heat the
oil in a pan and fry the cinnamon
stick, cumin and cardamom for 2
mins. Add the chopped onion and
the rest of the spices and continue
cooking for 5 mins until golden.
5Mix in remaining cauliflower
florets and pour in the coconut
milk. Simmer for 20 mins until
the cauliflower is tender.
6Use a stick blender or
liquidiser to blend the
sauce into a smooth paste.
7Put cooked steaks
onto sauce and
serve with rice.