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Cauliflower steaks

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian

These cauliflower steaks are seasoned with a fragrant curry oil and served with salty grapes and capers.

By Bryn Williams
From Saturday Kitchen

Ingredients

For the curry oil

  • 1 tbsp curry powder
  • 5g coriander seeds, crushed
  • small piece of cinnamon stick
  • 100ml/3½fl oz vegetable oil
  • 2 lime leaves

For the cauliflower steaks

  • 1 whole cauliflower, cut in half
  • 50g/1¾oz butter, diced
  • 10g fresh thyme sprigs
  • salt and freshly ground black pepper
  • fresh mint leaves, to garnish

For the salted grapes

  • 60g/2¼oz red seedless grapes, halved
  • 1 tbsp extra virgin olive oil
  • ½ tsp rock sea salt
  • 40g/1½oz golden raisins, blanched
  • 40g/1½oz Lilliput capers

For the polenta

  • 750ml/26fl oz vegetable stock
  • 200g/7oz polenta
  • 50g/1¾oz butter
  • 50g/1¾oz freshly grated Parmesan

Method

  1. For the curry oil, place the curry powder in a dry frying pan and lightly toast for a few minutes until aromatic. In a separate frying pan, lightly roast the coriander seeds and cinnamon for a few minutes then stir in the curry powder. Pour in the vegetable oil, add the lime leaves and bring the temperature of the oil up to around 70C. Remove from the heat and leave to marinate in an airtight container in the fridge for 24 hours.

  2. Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower steaks, cut two 2.5cm/1in thick slices from the centre of each cauliflower half. Use the remaining cauliflower in another recipe. Season each steak with salt and pepper. Heat 50ml/2fl oz of the curry oil in a frying pan and add the butter and thyme. Add the cauliflower steaks and cook for 5 minutes on each side. Transfer the steaks to a roasting pan and cook in the oven for 8–10 minutes, or until tender and golden brown.

  3. For the salted grapes, mix the grapes with the oil and salt. Stir in the raisins and capers then season with some of the remaining curry oil to taste. Store any remaining curry oil in an airtight container in the fridge and use within a week.

  4. For the polenta, bring the stock to the boil in saucepan and gradually add the polenta. Reduce the heat and simmer for 3–5 minutes. Remove from the heat and stir in the butter and Parmesan.

  5. Place the steaks on warmed plates with the salted grapes and polenta alongside. Garnish with the mint and serve.

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