Spiced Cauliflower Steaks + a Quick Green Bean Curry.

I know I’m not the first to slice up a cauliflower and roast it, but, I just want to say how fantastically delicious it is!  And I never knew.

Until now.

In the UK, Cauliflower has slowly fallen out of favour in the last few years, but I think that vegans are doing amazing things with this humble vegetable.

My childhood memories revolve around Cauliflower Cheese, (cauliflower baked in a cheese sauce) and I always just prayed I would get lots of sauce and not much of the flavourless, watery cauliflower, which, sadly, was rarely the case.  Now I think Cauliflower Cheese vegan style is definitely worth a go, but right now I’m in love with the way cauliflower soaks up a lovely spicy marinade such as the one I’ve described below, and brings amazing texture to a dish.  It’s just another one of those combinations that seems to transcend the sum of its parts!

I served it with basmati and a quick green bean coconut curry , mango chutney and coconut yogurt.

And. It. Was. Just. So. Good.

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SPICED CAULIFLOWER STEAKS

+ a Quick Green Bean Coconut Curry

For 2

Ingredients:  

1/2 a medium cauliflower : slice through from the top of the flower head down vertically through to the main stalk.  Twice.  The slices need to be about 2 cm. thick.  You may get a small third slice.

Marinade:

  • 2 tbs. hot oil e.g. rapeseed oil
  • Juice of 1/2 lemon.
  • 2 garlic cloves : peeled and crushed.
  • 2 cm. stick of fresh ginger : peeled and finely grated.
  • 1 tsp. cumin seeds : ground to a fine powder.
  • 1 tsp. coriander seeds : ground to a fine powder.
  • 1 tsp. turmeric powder
  • 1/2 tsp. chilli powder
  • 1 tsp. salt.

Mix all the marinade ingredients together thoroughly, and then baste the cauliflower slices with the marinade using a pastry brush.  The marinade is quite thick.  More like a paste.  Make sure you get the marinade in to all the cauliflower crevices!   Baste both sides and the edges.

Place the cauliflower slices in a ceramic roasting tray and leave until ready to cook.

  •  Pre-heat oven to Gas Mk. 6 / 200 C.
  • Roast the cauliflower steaks, uncovered, for 40-50 mins. until golden and just tender.

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While the cauliflower slices were roasting, I also made a quick green bean coconut curry which provided the perfect accompaniment…. so here’s the recipe:

 GREEN BEAN COCONUT CURRY 

For 2

Cook’s note: this curry takes 15-20 mins. to prepare and cook, and really needs to be served immediately.  So get your timings right 🙂

Ingredients:

  • 2 scant tbs. hot oil, such as rapeseed oil.
  • 150 gms. fine green beans : washed, trimmed and cut into 3-4 cm. lengths.
  • 2 garlic cloves : peeled and finely sliced.
  • 1 small green ‘finger’ chilli : trimmed, de-seeded and finely chopped.
  • 0.5 tsp. salt
  • 0.5 tsp. cumin seeds : ground to a fine powder.
  • 0.5 tsp. turmeric powder.
  • 0.5 tsp. garam masala
  • optional : 0.5 tsp. amchur ( mango powder)
  • 160ml. coconut cream

Method:

  • In a wide pan, on a medium high heat, add the oil.
  • When the oil is hot, add the green beans. Cover with a lid (even if it only fits loosely). This will help the beans tenderise, without drying out.
  • Sauté the beans for about 5-8 mins. Shake the pan occasionally to prevent burning.  Adjust heat if necessary.
  • Check that the beans are just tender.
  • Add the sliced garlic and the chopped green finger chilli.  Sauté for 1 min., stirring, keeping the pan uncovered.
  • Add the salt, ground cumin, turmeric powder, garam masala and amchur powder (if using).
  • Stir to combine the spices, and sauté for 30 secs.
  • Reduce the heat and add the coconut cream.
  • Stir to combine and warm through gently for 1-2 mins.  Don’t let it bubble or boil.

Serve with plain rice, spiced cauliflower steaks, mango chutney and a spoonful of coconut yogurt.

A true feast of flavour!

Hope you enjoy!

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Peace

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शांति

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