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.
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.
SPICED CAULIFLOWER STEAKS
+ a Quick Green Bean Coconut Curry
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.
- 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.
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
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 🙂
- 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
- 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!