Spiced cauliflower steaks with coconut dhal
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- ½ large cauliflower, cut into 2 thick slices
- 2 tbsp olive oil
- 1 tsp nigella seeds
- 1 tsp ground turmeric
- ½ tsp ground chilli
- 1 tsp ground coriander
For the dhal
- 1 tbsp olive oil
- 1 onion, sliced
- 1 garlic clove, crushed
- 1 thumb-sized piece ginger, grated
- 2 tsp fennel seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 150g red lentils
- 1 tbsp tomato purée
- 200ml coconut milk
- 30g coconut flakes, toasted
- ½ small bunch coriander, torn
- dairy-free coconut yogurt, to serve
Method
- STEP 1
To make the dhal, heat the oil in a casserole dish or saucepan. Add the onion, along with a pinch of salt, and fry over a medium heat for 10-12 mins or until turning golden and sticky. Add the garlic and ginger and fry for 1 min more.
- STEP 2
Add the spices and fry, stirring, for 1 min. Add the lentils, tomato purée, coconut milk and 450ml water, as well as a good pinch of seasoning. Gently simmer, uncovered, for 15-20 mins. Add a splash more water if it starts to stick to the pan.
- STEP 3
Heat the oven to 200C/180C fan/gas 6 and line a flat baking sheet with baking parchment. Rub the cauliflower slices with the oil, spices and some seasoning. Lay on the prepared baking sheet and roast for 25-30 mins, or until golden around the edges and cooked through.
- STEP 4
Spoon the dhal onto two plates and top with cauliflower steaks. Scatter over the coconut flakes and coriander, and serve with a dollop of yoghurt alongside.
