About the Recipe
These roasted curried cauliflower steaks are spicy, flavoursome and perfectly caramelised. A delicious vegan-friendly side dish!
Ingredients
1 Large Cauliflower
50ml Vegetable Oil
1 Tsp Curry Powder
400g Chick Peas
Salt
1 Red Chillies, finely sliced
10g Mint, chopped roughly
10g Coriander, chopped roughly
4 peeled Figs
For the Sauce
25ml Vegetable Oil
2 cloves Garlic, crushed
3cm Ginger, grated
1 Tsp Curry Powder
400g cooked brown Lentils
250ml Vegetable Stock
4 Spring Onions, sliced
1 Lime juice and zest
15g Mint, chopped
15g Coriander, chopped
To serve
50g toasted Almonds, Pistachios, Pine Nuts, and Cashews, chopped
2 Spring Onions sliced
50g Pomegranate Seeds
Preparation
First fry the Cauliflower in Vegetable Oil and when it’s deeply coloured, flip over
Add the Figs, half the Red Chillies and Chick Peas
Then evenly sprinkle in the Salt and Curry Powder
Transfer to a preheated 180C oven and roast for 30 minutes until golden and cooked through
Caramelisation is your friend in this process, do not be afraid of a dark colour
In a saucepan, fry the Garlic and Ginger in a splash of Vegetable Oil for 30 seconds
Then, add the Lentils, Vegetable Stock and Spring Onions and bring to the boil
When sauce is reduced to desired consistency add the Mint and Coriander
Finish by adding the Lime juice
Baste the cauliflower, mix in the juices in the pan
On the serving plates spoon equally the Lentil Sauce
Scatter over the remaining Red Chilli, Mint, Coriander and assorted chopped Nuts
Carefully place on top the roasted Cauliflower and the baked Figs
 Finally, add the Lime zest and sprinkle over with Pomegranate seeds and Spring Onions