Serves 4
Preparation 30 minutes
Cooking time 1 hour
Skill moderate
Ingredients
Sauce
1 Tbsp coconut oil
1 medium onion, diced
2-3 (300g) carrots peeled and sliced
15g ginger
3 garlic cloves
½ tsp turmeric
1 tsp curry powder
1 tsp honey
1 Tbsp soy sauce
1 cup vegetable stock
400ml coconut milk
Salt and cracked pepper
1 medium-large cauliflower
1 cup flour
2 cup bread crumbs
2 eggs lightly beaten with 2 Tbsp milk
Salt and cracked pepper
Neutral oil for frying
Method
To make the sauce, place the coconut oil into a medium sized saucepan. Add the diced onions, carrot, ginger and garlic, cover and cook gently for 10 minutes.
Add the turmeric and curry powder and stir to combine and cook for a further 2 minutes.
Add the stock and coconut milk, stir to combine.
Add the honey and soy sauce. Cook over a moderate heat until the carrots are tender and the sauce has slightly thickened.
Blend until very smooth, taste and adjust the seasoning if necessary.
Keep warm.
Preheat the oven 190ºC
Cut the cauliflower into 2.5 cm thick slices. You will find the outside pieces of cauliflower may fall apart. Crumb and cook them anyway.
Place the flour in a flat dish and season lightly with salt and pepper.
In another dish add the lightly beaten eggs with the milk.
In a third bowl add the breadcrumbs, season with salt and cracked pepper.
Place the cauliflower steaks in the seasoned flour, coat well ensuring you get into all the crevices. Pat off the excess flour then submerge in the egg mix. Once again make sure the cauliflower is coated well.
Finally coat the cauliflower with the breadcrumb and press the breadcrumbs on to the cauliflower. Set aside until all the cauliflower is coated.
Heat up a large fry pan with enough oil so that it comes halfway up the cauliflower.
When the oil is hot (not smoking) carefully place the cauliflower steaks and fry until golden on each side. Remove from the oil and place on to a baking paper-lined oven tray. When all the cauliflower is browned, place the tray into the preheated oven and cook for 8-10 minutes or until the cauliflower is tender.
Serve the cauliflower steak with plenty of delicious sauce.
