Curried cauliflower steak
This on-trend dish packs a real punch and makes the humble cauliflower the star of the show. The prep is minimal and the 'steaks' are roasted in a curry paste marinade until crisp on the outside, but tender in the middle.
Ingredients
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1/2 tbsp
olive oil, plus extra for drizzling
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2 tbsp
rogan josh curry paste
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1
small cauliflower
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1 x 400g can
chickpeas, drained
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1 tbsp
tandoori curry powder
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200g
kale
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2 x 200g pack
Full Green riced sweet potato
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4
spring onions, finely sliced
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1
lime, juiced
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TO SERVE
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1
red chilli, finely sliced (optional)
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mango chutney
Directions
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Slice the cauliflower into four, 3cm steaks and rub both sides with the curry paste. Drizzle with olive oil and roast in a preheated oven at 200C for 40-45 minutes, turning once, until the edges start to char, and the stem has softened.
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Dust the chickpeas in the curry powder and 1/2 tbsp of olive oil and spread out on a baking tray. Place in the oven and bake for 20-25 minutes until crisp. Sprinkle with sea salt before serving.
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Meanwhile, steam the kale for 4-5 minutes over a pan of boiling water and season with salt.
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In a large frying pan, empty the packets of sweet potato rice with the spring onions and dry fry for 2-3 minutes until heated through. Season to taste with the lime juice and remove from the heat.
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To plate up, mix the chickpeas with the sweet potato rice and serve on a bed of kale, topped with the cauliflower steaks and a spoonful of mango chutney. Garnish with sliced red chilli, if desired, before serving.
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