Preparation time: 5 minutes
Seared Cauliflower Steak served with Coconut Cream, Blistered Tomatoes and Coriander Salsa
Cooking time: 30 minutes
Serves 2
For Cauliflower Steaks:
- 4 large cauliflower steaks, 400g approx
- 1 tsp mild curry powder
- 1/2 teaspoon smoked paprika
- 1 tsp cumin seeds
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbs olive oil
For toppings:
- 4 large tomatoes
- 1/2 tsp garlic powder
- 1 tbs olive oil, plus more to serve
- sea salt
- 3 tbs coriander leaves
- 2 spring onions, finely chopped
- 50g toasted cashews, chopped
- 2 heaped tbs yoghurt or coconut yoghurt
Wash the cauliflower and shake it dry. Remove the leaves and cut out the core
Cut the cauliflower in 2 inch slices
Whisk together oil, curry powder, paprika, garlic powder, salt and pepper in a large bowl.
Add cauliflower slices and toss to coat. Spread vegetables in a single layer in a large baking tray
Toss the chopped tomatoes with 1 tbs oil and salt and sprinkle over the garlic powder. Place under the grill to cook for 15-20 minutes. Once cooked toss with the spring onions, coriander and toasted cashews and set aside
Grill the cauliflower steaks in the Panasonic Steam Combination Microwave NN-DS596 for 7 mins on each side using setting 1. Top with the roasted tomato and nuts and herbs and serve hot with a final drizzle of oil and heaped spoon of coconut yoghurt