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Serves
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Ingredients
Spiced Roast Cauliflower Steaks
  • 1 Small cauliflower, cut into 2cm thick "steaks"
  • 1 Heaped tablespoon Unsalted butter, melted
  • ½ tsp Ground cumin
  • ½ tsp Ground coriander
  • ½ tsp Turmeric
  • ½ Mild curry powder
Tikka Masala Sauce
  • 1 tbsp Unsalted butter
  • 1 White onion, finely chopped
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • ½ tsp Paprika
  • 2 Cardamom pods
  • 1 tbsp Tomato puree
  • 400 g Tinned chopped tomatoes
  • 50 g Ground almonds
  • 50 ml 0% Creme fraiche
  • Fresh coriander leaves
  • 1 Garlic clove, crushed
  • 2 cm Piece of fresh grated ginger
Crispy Shallot Ring
  • 1 Banana shallot, sliced into rings
  • 1 tbsp Plain flour
  • 30 ml Soda water
  • Pinch of salt
  • 300 ml Vegetable oil
Cumin Yoghurt
  • 50 ml Natural yoghurt
  • 1 tsp Olive oil
  • 1 tsp Cumin seeds
Spiced Roast Cauliflower Steaks, Tikka Masala Sauce, Crispy Shallot Rings, Cumin Yoghurt & Mango Chutney Spiced Roast Cauliflower Steaks, Tikka Masala Sauce, Crispy Shallot Rings, Cumin Yoghurt & Mango Chutney

Spiced Roast Cauliflower Steaks, Tikka Masala Sauce, Crispy Shallot Rings, Cumin Yoghurt & Mango Chutney

Cauliflower Heaven!

Prep 25 minutes
Total 1 hour

Cauliflower steaks:

  • Add the spices to a small frying pan and lightly toast on a low heat for 1 minute. Add the butter, slowly melt and stir until combined with the spices.
  • Dip the cauliflower steaks into the spiced butter mix until evenly coated all over.
  • Line a baking and place the cauliflower steaks onto the tray. Pour over any extra spiced butter mix that's left before placing in the oven for 30 minutes at 180℃

Tikka Masala Sauce:

  • Add the butter to a large frying pan. Once melted, add the onion, garlic and ginger and fry for 15 minutes until the onions are soft and golden.
  • Add all of the spices, mix well and fry for 2 minutes before adding the tomato puree and ground almonds. Cook for a further 2 minutes before adding the tinned chopped tomatoes. Refill the empty tomato can halfway with cold water and add this to the pan also.
  • Bring to a simmer, turn down the heat slightly and leave to simmer for 45 minutes to an hour until thick and reduced. Remember to stir every now and again and season with salt if needed.

Crispy Shallot Rings:

  • Cut the shallot into small rings.
  • Mix the flour and soda water with a pinch of salt until a thick batter forms.
  • Heat the vegetable oil to around 180℃. Dip the shallot rings into the batter, allow a little excess to drain off before lowering into the oil with a slotted spoon.
  • Fry for around 45 seconds to a minute until crisp and golden.
  • Remove from the oil and place onto some kitchen roll. Season with a good pinch of salt

Cumin Yoghurt:

  • To a bowl add the yoghurt, cumin seeds, olive oil and salt and mix well.



Spiced Roast Cauliflower Steaks, Tikka Masala Sauce, Crispy Shallot Rings, Cumin Yoghurt & Mango Chutney Spiced Roast Cauliflower Steaks, Tikka Masala Sauce, Crispy Shallot Rings, Cumin Yoghurt & Mango Chutney

Spiced Roast Cauliflower Steaks, Tikka Masala Sauce, Crispy Shallot Rings, Cumin Yoghurt & Mango Chutney

Cauliflower Heaven!

favorite
print
like
Prep 25 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Spiced Roast Cauliflower Steaks
  • 1 Small cauliflower, cut into 2cm thick "steaks"
  • 1 Heaped tablespoon Unsalted butter, melted
  • ½ tsp Ground cumin
  • ½ tsp Ground coriander
  • ½ tsp Turmeric
  • ½ Mild curry powder
Tikka Masala Sauce
  • 1 tbsp Unsalted butter
  • 1 White onion, finely chopped
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • ½ tsp Paprika
  • 2 Cardamom pods
  • 1 tbsp Tomato puree
  • 400 g Tinned chopped tomatoes
  • 50 g Ground almonds
  • 50 ml 0% Creme fraiche
  • Fresh coriander leaves
  • 1 Garlic clove, crushed
  • 2 cm Piece of fresh grated ginger
Crispy Shallot Ring
  • 1 Banana shallot, sliced into rings
  • 1 tbsp Plain flour
  • 30 ml Soda water
  • Pinch of salt
  • 300 ml Vegetable oil
Cumin Yoghurt
  • 50 ml Natural yoghurt
  • 1 tsp Olive oil
  • 1 tsp Cumin seeds

Cauliflower steaks:

  • Add the spices to a small frying pan and lightly toast on a low heat for 1 minute. Add the butter, slowly melt and stir until combined with the spices.
  • Dip the cauliflower steaks into the spiced butter mix until evenly coated all over.
  • Line a baking and place the cauliflower steaks onto the tray. Pour over any extra spiced butter mix that's left before placing in the oven for 30 minutes at 180℃

Tikka Masala Sauce:

  • Add the butter to a large frying pan. Once melted, add the onion, garlic and ginger and fry for 15 minutes until the onions are soft and golden.
  • Add all of the spices, mix well and fry for 2 minutes before adding the tomato puree and ground almonds. Cook for a further 2 minutes before adding the tinned chopped tomatoes. Refill the empty tomato can halfway with cold water and add this to the pan also.
  • Bring to a simmer, turn down the heat slightly and leave to simmer for 45 minutes to an hour until thick and reduced. Remember to stir every now and again and season with salt if needed.

Crispy Shallot Rings:

  • Cut the shallot into small rings.
  • Mix the flour and soda water with a pinch of salt until a thick batter forms.
  • Heat the vegetable oil to around 180℃. Dip the shallot rings into the batter, allow a little excess to drain off before lowering into the oil with a slotted spoon.
  • Fry for around 45 seconds to a minute until crisp and golden.
  • Remove from the oil and place onto some kitchen roll. Season with a good pinch of salt

Cumin Yoghurt:

  • To a bowl add the yoghurt, cumin seeds, olive oil and salt and mix well.