Vegan Sri Lankan Cauliflower Steaks, Coconut Sauce, Beetroot & Curry Leaf Grains Vegan Sri Lankan Cauliflower Steaks, Coconut Sauce, Beetroot & Curry Leaf Grains
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Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
For the Sri Lankan Cauliflower Steaks
  • 1 large cauliflower
  • ½ tsp garlic paste
  • ½ tsp ginger paste
  • ½ tsp green chilli paste
  • 1 tbsp dessicated coconut
  • ½ tsp turmeric powder
  • ¼ tsp black pepper
  • 1 lime (juice)
  • vegetable oil
  • salt
For the Coconut Sauce
  • 4 tbsps vegetable oil
  • 1 cinnamon stick
  • 2 cardamom pods
  • ½ tsp mustard seeds
  • 20 fresh curry leaves
  • 2 dried red chillies
  • ½ tsp turmeric
  • 1 onion thinly sliced
  • 1 can coconut cream
  • salt
For the Beetroot & Curry Leaf Grains
  • 3 tbsps vegetable oil
  • 10 curry leaves
  • 1 Beetroot (peeled, washed and diced)
  • 50 g Bulgur Wheat
  • 50 g Quinoa
  • 50 g White Basmati Rice
  • 450 ml Boiling Water
Vegan Sri Lankan Cauliflower Steaks, Coconut Sauce, Beetroot & Curry Leaf Grains

Cauliflower steaks rubbed in Sri Lankan spices, roasted until nutty and softened served with curry leaf infused mixed grains and beetroot and a delicately spiced silky coconut sauce.


  1. Preheat your oven to 200℃. Remove the outer leaves from the cauliflower, place the trimmed cauliflower on a chopping board and slice in half to give you two equal pieces with the thickest part showing the cross section.
  2. Now slice the halved pieces into 2 equal slices. The larger slices should remain intact and the smaller pieces may fall apart into florets (which is fine).
  3. Line a baking or roasting tray with a piece of baking parchment and place the sliced cauliflower on top.
  4. In a mixing bowl, combine all of the ingredients for the Sri Lankan marinade well to form a paste. Rub or brush all over the cauliflower steaks to cover the steaks all over. Place the tray in your hot oven and roast for 15 minutes on one side, then flip and roast on the other side for a further 15 minutes.
  5. Whilst the cauliflower steaks are roasting, prepare the beetroot and curry leaf grains. Fill and boil your kettle. In a saucepan heat 3 tbsp vegetable oil and add in the fresh curry leaves. Toss in the hot oil and then add in the peeled and diced beetroot. Gently fry the beetroot in the hot oil for 3-4 minutes.
  6. Add in the Bulgar wheat and quinoa and mix into the fried beetroot. Pour in 450 ml boiling water and add in a pinch of salt. Mix everything together well and simmer for 5 minutes. Next add in the Basmati rice, mix well and simmer the grain mixture for a further 10 minutes. When the grains have softened and all of the water has been absorbed, place on a lid and allow the grains to rest and swell in the residual steam of the pan.
  7. Whilst the grains simmering, make the coconut sauce. In a saucepan, heat the 4 tbsp vegetable oil and in the cinnamon stick and cardamom pods. Sizzle for 1 minute, then add in the mustard seeds, allow to crackle in the hot oil then add in the dried red chillies and curry leaves. Toss in the hot oil.
  8. Add in the thinly sliced onion and a pinch of salt and fry in the hot oil for 5 minutes until soft. When softened, pour in the coconut cream and stir in well. Allow the mixture to simmer for 4-5 minutes. Correct the seasoning.
  9. When all of the components are cooked, plate the dish with the beetroot and curry leaf grains on one side of the plate and the cauliflower steak on the other. Drizzle over the coconut sauce.
Vegan Sri Lankan Cauliflower Steaks, Coconut Sauce, Beetroot & Curry Leaf Grains Vegan Sri Lankan Cauliflower Steaks, Coconut Sauce, Beetroot & Curry Leaf Grains
Vegan Sri Lankan Cauliflower Steaks, Coconut Sauce, Beetroot & Curry Leaf Grains

Cauliflower steaks rubbed in Sri Lankan spices, roasted until nutty and softened served with curry leaf infused mixed grains and beetroot and a delicately spiced silky coconut sauce.


favorite
print
like
Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
For the Sri Lankan Cauliflower Steaks
  • 1 large cauliflower
  • ½ tsp garlic paste
  • ½ tsp ginger paste
  • ½ tsp green chilli paste
  • 1 tbsp dessicated coconut
  • ½ tsp turmeric powder
  • ¼ tsp black pepper
  • 1 lime (juice)
  • vegetable oil
  • salt
For the Coconut Sauce
  • 4 tbsps vegetable oil
  • 1 cinnamon stick
  • 2 cardamom pods
  • ½ tsp mustard seeds
  • 20 fresh curry leaves
  • 2 dried red chillies
  • ½ tsp turmeric
  • 1 onion thinly sliced
  • 1 can coconut cream
  • salt
For the Beetroot & Curry Leaf Grains
  • 3 tbsps vegetable oil
  • 10 curry leaves
  • 1 Beetroot (peeled, washed and diced)
  • 50 g Bulgur Wheat
  • 50 g Quinoa
  • 50 g White Basmati Rice
  • 450 ml Boiling Water
  1. Preheat your oven to 200℃. Remove the outer leaves from the cauliflower, place the trimmed cauliflower on a chopping board and slice in half to give you two equal pieces with the thickest part showing the cross section.
  2. Now slice the halved pieces into 2 equal slices. The larger slices should remain intact and the smaller pieces may fall apart into florets (which is fine).
  3. Line a baking or roasting tray with a piece of baking parchment and place the sliced cauliflower on top.
  4. In a mixing bowl, combine all of the ingredients for the Sri Lankan marinade well to form a paste. Rub or brush all over the cauliflower steaks to cover the steaks all over. Place the tray in your hot oven and roast for 15 minutes on one side, then flip and roast on the other side for a further 15 minutes.
  5. Whilst the cauliflower steaks are roasting, prepare the beetroot and curry leaf grains. Fill and boil your kettle. In a saucepan heat 3 tbsp vegetable oil and add in the fresh curry leaves. Toss in the hot oil and then add in the peeled and diced beetroot. Gently fry the beetroot in the hot oil for 3-4 minutes.
  6. Add in the Bulgar wheat and quinoa and mix into the fried beetroot. Pour in 450 ml boiling water and add in a pinch of salt. Mix everything together well and simmer for 5 minutes. Next add in the Basmati rice, mix well and simmer the grain mixture for a further 10 minutes. When the grains have softened and all of the water has been absorbed, place on a lid and allow the grains to rest and swell in the residual steam of the pan.
  7. Whilst the grains simmering, make the coconut sauce. In a saucepan, heat the 4 tbsp vegetable oil and in the cinnamon stick and cardamom pods. Sizzle for 1 minute, then add in the mustard seeds, allow to crackle in the hot oil then add in the dried red chillies and curry leaves. Toss in the hot oil.
  8. Add in the thinly sliced onion and a pinch of salt and fry in the hot oil for 5 minutes until soft. When softened, pour in the coconut cream and stir in well. Allow the mixture to simmer for 4-5 minutes. Correct the seasoning.
  9. When all of the components are cooked, plate the dish with the beetroot and curry leaf grains on one side of the plate and the cauliflower steak on the other. Drizzle over the coconut sauce.