Serves 4 (GF, DF, V)
Ingredients
1 extra large cauliflower (leaves and stork taken off)
1 tbsp satay sauce
1 tsp garlic puree
1 tsp chilli puree
1 tsp ginger puree
1 tsp cumin
2 tsp medium curry powder
1/2 tsp paprika
Pinch of salt and pepper
2 tbsp ground almonds
- Using a pestle and mortar, grind all of the marinade ingredients together, you will need to add the odd tbsp of water to help it combine nicely and still be wet enough to spread.
- Place your prepared cauliflower on foil in a baking tray and pour in about 150 ml water around the base.
- Using a spatula, evenly spread your spicy, nutty marinade all over the cauliflower.
4. Cover with a foil lid and bake in a preheated oven at 180 degrees C for 45 minutes. Then remove the foil lid and continue to cook for another 15 minutes.
5. Carve your baked cauliflower in to steaks, careful not to break off too many florets.
6. Heat a non-stick pan and griddle the cauli steaks until slightly browned.
I served mine with some steamed vegetables and a drizzle of mango chutney, but this would make an excellent centre piece to many a vegan salad, especially using Quinoa or Tabbouleh as your grain.
