Indian Inspired Roasted Cauliflower
Perfectly tender Indian style spiced cauliflower steaks with a fresh herby chutney the perfect vegetable side dish.
Ingredients
- 1 Cauliflower large
Seasoning Blend
- 1 tbsp Garlic ginger paste
- 30 ml Olive oil
- 1 tsp Salt
- 1 tsp Cumin powder
- 1 tsp Fenugreek powder
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
Chutney Ingredients
- 35 g Cashew nuts
- 30 g Fresh parsley
- 1 tsp Garlic ginger paste
- 1 tsp Cumin powder
- 5 Fresh mint leaves
- 1 Green chilli
Instructions
- Pre heat the oven to 200C.
- Place the cashew nuts in to the cup of the high speed blender and soak in boiling water- just enough to cover the cashews. After 15 minutes of soaking blend this into a cream ensuring that no lumps remain.
- Remove the leaves from the cauliflower (you could also roast these and serve with the cauliflower steaks) then cut the cauliflower in to thick steaks. Don’t worry if they break apart a little but try to get all of the cauliflower down to a similar thickness.
- To make the seasoning paste to give that cauliflower an amazing flavour boost pour the olive oil into a bowl and add the garlic ginger paste, salt, cumin, fenugreek, coriander and turmeric and mix until well combined.
- Place the cauliflower steaks onto a baking tray and with a pastry brush- brush on the seasoning generously making sure to get into all of the cracks. Then turn over the steaks and brush the other side.
- Put these in the oven and bake for 30 minutes flipping over after 15 mins. Before removing the cauliflower make sure they are fork tender by testing the hardest thickest part of the vegetable.
- Now to make the chutney combine all of the ingredients and half of the cashew cream in a high speed blender.
- Now to plate up cover the bowl or plate in a layer of chutney, place the baked cauliflower on top and top with the cashew cream.
- Enjoy!
Notes
Spice - As with all of my recipes the spice levels can be scaled, I use 1 deseeded chilli in this chutney but if you love spice feel free to go as spicy as you like.
Blender - To make sure your chutney turns out smooth you’ll need to use a powerful blender. I use this one. The cashews will not blend unless you use a high speed blender so if you don’t have one, you could use a tbsp of yoghurt or vegan single/double cream to provide that creaminess that the cashews would provide.
Baking - To save your roasting dish from having the seasoning paste burnt on be sure to use some baking paper.