Indian Spiced Cauliflower Steak - By the Kitchen at Whitmuir

Indian Spiced Cauliflower Steak – By the Kitchen at Whitmuir

Published on 23rd March 2018 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

This spicy ‘carb free’ dish is super on its own, as part of a curry feast or as a side dish.

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Ingredients

  • 1 large cauliflower
  • For the marinade
  • 4tbsp rapeseed oil
  • 1 packet fresh coriander
  • 1 thumb fresh ginger
  • 4 cloves crushed garlic
  • 1 fresh chopped chilli
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 1 tsp mustard seeds
  • ½ tsp fennel seeds
  • 1 tsp ground turmeric
  • 1 tsp onion seeds
  • 1 juice lemon
  • 1 tsp salt

Instructions

  1. Preheat the oven 200C/ gas 6
  2. Place the cumin, coriander, fennel, mustard seeds in a dry pan and toast until they start to pop, and allow to cool.
  3. Meanwhile peel the garlic and ginger.
  4. Once the spices are cool, place in a blender and pulse until smooth. (I find having a small coffee grinder helpful for this job).
  5. Heat 3tbsp of the oil, add the turmeric and cook for a few minutes then add the ground spices.
  6. Grate the garlic and ginger, chop the coriander and the chilli, salt and place into the oil with the spices and continue to cook for a few minutes.
  7. Add the lemon juice and the remaining tbsp of oil.
  8. Remove the leaves from the cauliflower and the bulb at the bottom and cut it into four steaks about 15mm thick.
  9. Place a piece of greaseproof paper on a tray.
  10. Brush the steaks with the marinade and cover with foil and bake for 20min, remove from the oven and take off the foil, return to the oven to brown, stick a knife in to make sure they are cooked. Enjoy with a roast chicken and a dollop of mint yogurt

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