We love it when veg takes centre stage and these cauliflower steaks really hold their own in this South Indian inspired recipe. They suck up the turmeric-dyed marinade and turn become wonderfully tender with crisp, caramelised edges when cooked. Even the offcuts of the cauliflower are used to thicken the coconut sauce and impart their subtle mustardy flavour. Try on the BBQ for an unbeatable vegan steak alternative!
8 Farmdrop products in this recipe
Here's how you do it
Preheat oven to 200°C. Keeping the leaves on, cut the cauliflower in half through the stalk. Cut a 3cm thick steak out of the centre part of each half and place on a baking tray. Chop up a handful of the leftover cauliflower florets into small chunks.
Mix together the marinade ingredients then brush all over the cauliflower steaks on both sides. Leave to marinade for at least 5 minutes.
Pop the steaks in the oven for around 25 minutes, turning halfway through, until crisp and golden on the edges and tender in the middle. Alternatively, cook on the BBQ for that unbeatable smokey flavour until crisp and tender.
For the sauce, heat the oil in a saucepan. When hot and shimmering, add the cinnamon stick, cardamom and cumin seeds and leave to crackle for 10-15 seconds until fragrant.
Next add the shallot, red chilli, garlic and ginger, garam masala and a pinch of salt and pepper. Cook on a medium heat for 4-5 minutes, stirring constantly, until golden.
Pour in the coconut milk and cauliflower pieces and bring to a boil then reduce to a simmer and cover. Cook until the cauliflower is soft.
Pull the cinnamon stick and cardamom pods out of the curry sauce and discard. Blitz the sauce with a hand blender (or in a food processor) until thick and smooth.
Serve the steaks on a layer of the sauce and sprinkled with the fresh red chilli and coriander.
1 organic cauliflower
A small handful of chopped coriander or micro herbs (such as micro broccoli)