Yoghurt and south indian spiced cauliflower steaks with lemony potatoes
I like to serve these spiced cauliflower steaks with the green chutney but they are equally good with lime or mango chutney.
1 large cauliflower
4 tablespoons coconut oil
Thumb-sized piece of ginger, peeled and finely chopped
4 green chillies, roughly chopped
4 cloves of garlic, peeled and finely chopped
1 tablespoon black mustard seeds
2 teaspoons ground turmeric
400ml of Liberté Greek yoghurt
1 unwaxed lemon, cut in half
Toasted almonds, skin on, roughly chopped
a small bunch of coriander, leaves picked
Lemon sauteed Greens
Warm rotis or chappatis
Preheat the oven to 220oC/200oC fan/gas 7. Fill and boil the kettle.
Cut the root off the bottom of the cauliflower so it sits flat on the board. Cut the cauliflower into 2cm-thick steaks (how many steaks you get depends on the size and shape of your cauliflowers). The ends may fall apart a little but that’s ok they can still go in the oven and be sprinkled over at the end.
Put a frying pan on the heat and add the coconut oil, add the ginger, chopped chilli and the garlic, then place over a medium heat and let the aromatics cook for a few minutes until fragrant. Stir in the mustard seeds and continue cooking until the garlic has softened, then add the turmeric and a big pinch of salt. Tip into a large mixing bowl and stir in the yoghurt and a good pinch of salt and pepper.
Add the cauliflower steaks one by one moving around in the yoghurt until they are coated. Leave to marinate for a minimum of 15mins.
Put the potatoes and lemon halves on a roasting tray and pour over any excess yoghurt and toss together, roast in the hot oven for 40 mins. Put an empty baking tray into the oven to heat up, (you may need two if your tray is small); this is so the bottom of the steaks brown nicely.
After the potatoes have had 10 minutes season each side of the yoghurt cauli steaks with salt and pepper and drizzle with the oil. Put on to the hot baking tray and place in the oven for about 20 minutes, until golden on both sides
Once the potatoes and cauliflower are ready take both trays out of the oven and serve with the green chutney and some greens sauteed with a little lemon and rotis or chapatis.
Makes a small jarful (about 150ml)
a large bunch of coriander
2 green chillies
a few sprigs of mint
juice of 1 lime
50g coconut cream
1⁄2 teaspoon runny honey
1 tablespoon groundnut or mild olive oil
First, make your chutney. Put half the coriander (reserving the rest for later) into a food processor with all the other ingredients and blitz until grassy green and smooth, adding a little water as you go if it looks too dry. You are looking for a spoonable consistency, a little thinner than a pesto.
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