Recipes
Date posted: 20/08/2019
Ingredients
| Cauliflower steaks | 10 |
| Major Pan Keralan paste | 150g |
| Pure olive oil glass | 30ml |
| Arco lime juice | 25ml |
| Red onions | 2 |
| Everyday Favourites red wine vinegar | 40ml |
| Tate & Lyle caster sugar drum | 20g |
| Dale Farm Greek-style natural yoghurt | 300g |
| Fresh coriander | 20g |
| Pomegranate seeds | 50g |
| Sliced spring onions | 50g |
| Sliced red chilli | 10g |
| Everyday Favourites medium desiccated coconut | 40g |
Method
- Cut the cauliflower into steaks and place onto an oven tray and heat oven to 180c
- Mix 100g of the Keralan paste with oil and 10ml lime juice and drizzle over the steak and place into oven to cook for 15-20 minutes or until caramelised and golden brown, then allow to cool slightly
- Finely slice the red onions and place into a bowl then mix in the red wine vinegar and sugar, then leave to marinade until softened
- Mix the remainder of the Keralan paste with the yoghurt, remainder of the lime juice and 12g of chopped fresh coriander and set to one side
- Place the cauliflower steaks onto your chosen serving plate and top with pickled pink onions, dollops of the Keralan yoghurt, fresh coriander sprigs, pomegranate seeds, sliced spring onions and red chilli
- Finish with toasted coconut