Ingredients
- S&B black rice 300g
- Pure olive oil glass 200ml
- Tate & Lyle caster sugar drum 60g
- Everyday Favourites ground cumin 10
- Greek style yoghurt 300ml
- Mint - chopped 12g
- Burnt aubergine pulp 500g
- Green chilli 12g
- Everyday Favourites chopped garlic in oil 8g
- Fresh lime juice 20g
- Cauliflower steak 10
- Sauce ingredients
- Pure olive oil glass 200ml
- Red chilli diced 10g
- Grated ginger 100g
- Sweet tamarind paste 100g
- Tate & Lyle light soft brown sugar 50g
- Fresh lime juice 10ml
- Thai squid fish sauce 10g
Method
- Cook the black rice until tender
- In a food blender add the olive oil, caster sugar, cumin, yoghurt, mint, aubergine pulp, green chilli, lime juice and garlic then pulse until smooth and glossy and set to one side
- Place the cooked rice into a bowl and tumble with the dressing, then add the sliced spring onions and fresh chopped herbs
- Season and grill the cauliflower steak over high heat until tender
- While the cauliflower is cooking make the tamarind caramel by adding tamarind paste, brown sugar to a pan with oil, red chilli and ginger and reduce to a sweet caramel - brush this over the steak and serve
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