Spiced Cauliflower Steak with Katsu Curry Sauce & Cauli Couscous Salad
Whilst I fully admit that chopping a cauliflower into thick slices and calling it a steak is a bit snakeoil sales type behaviour, I can't argue it didn't appeal to me. I wasn't about to fall for the £2 for 2 slices that M&S have been peddling, though, when you can get five slices out of a whole cauliflower for less than a quid.
Spiced Cauliflower Steak with Katsu Curry Sauce (for 4)
1 whole cauliflower
Sprinkle of cumin seeds
Sprinkle of coriander seeds
Glug of vegetable oil
For the sauce
Half an onion, diced.
Lump of fresh turmeric, grated (1 tsp of ground is fine)
Thumb of fresh ginger, also grated
2 cloves garlic, crushed
Half a tin of coconut milk
1 tbps curry powder (I used Madras, but tailor to your own spice levels)
1 tsp ground cumin
250ml veg or chicken stock
1xtbps peanut butter
For the salad
Cauliflower bits, wizzed up in a blender
1 large carrot, grated
Juice of half a lime
1x tsp Mustard seeds
1 clove garlic, crushed
Slice the cauliflower in about 2 cm slices. The slices on the edge will crumble a bit as they're not attached to the stalk, but that's fine as you can use those bits to wizz up for the salad. Stick a big roasting tin in the oven with the oil and put it on at 200 C. Parboil the steaks in a big pan for about 8 mins, then drain, pat dry and put in the tin, with the spices.
Whilst the steaks are roasting, fry up the onion, garlic, ginger & turmeric (if fresh, if using ground, add it with the curry powder) until soft. Add the curry powder & ground cumin for 30 secs, then add the coconut milk, veg stock & peanut butter. Put on a low to medium heat to reduce down.
Collect the cauliflower bits that didn't make it into steaks and blend until the texture of couscous. Stick in a bowl with the grated carrot, add the lime juice immediately to stop the carrot from discolouring, then the mustard seeds & crushed garlic. Stir thoroughly.
By the time the salad is made, the steaks should have roasted up nicely and the sauce should have reduced down, so you are ready to go! I served with rice, a red onion chutney (sliced red onion, chilli powder & lime juice) and a garlicky yoghurt mayo (2tbps yoghurt, 1 tbps mayo, 1 clove crushed garlic).
I really liked the cauliflower, especially the burnt spices from the roasting tin, but I'm not sure you really need to slice it into steaks. Just roasting it in florets would be absolutely fine, although I suppose it does look more aesthetically pleasing in bigger slices. Katsu curry sauce I'd probably drink by the litre given half a chance, so that works for me no matter what. The salad was a bit wetter than expected, but the sourness was a nice counterbalance to the rich sauce & roasted cauli. One to try again, although the rest of the family weren't that keen, so perhaps only on a night when I'm cooking for myself!