Coconut Cauliflower Steaks With Spicy Sauce Food

COCONUT CAULIFLOWER STEAKS WITH SPICY SAUCE

Steps:

• Preheat the oven to 200 degrees F.
• Using a large knife, cut the cauliflower vertically through the core into 3/4-inch-thick steaks, then carefully cut the steaks in half through the core to form mini steaks (you should have 6 to 8 mini steaks). Reserve any remaining cauliflower for another use.
• In a shallow dish, spread the flour and season with salt and pepper. In a medium bowl, beat the eggs with a pinch each of salt and pepper. In another shallow dish, mix the panko with the coconut and season well with salt and pepper.
• Dredge one cauliflower steak in the flour, then dip in the egg, turning or using a spoon to coat. Finally, dredge in the panko mixture, pressing to help it adhere; transfer to a wax paper-lined baking sheet. Repeat with the remaining steaks.
• In a large, deep skillet, heat 1/2 inch vegetable oil over medium-high heat until glistening. Working in batches, fry the cauliflower steaks over medium heat, turning once, until golden and crisp-tender, 6 to 8 minutes; adjust the heat as needed. Transfer to a wire rack set over a baking sheet and keep warm in the oven while you fry the remaining steaks.
• Meanwhile, in a bowl, whisk the sour cream with the mayonnaise and habanero sauce; season with salt and pepper. Transfer the cauliflower steaks to a platter and serve with the sauce, lime wedges and cilantro leaves.

SPICED CAULIFLOWER STEAKS WITH COCONUT DHAL

Steps:

• To make the dhal, heat the oil in a casserole dish or saucepan. Add the onion, along with a pinch of salt, and fry over a medium heat for 10-12 mins or until turning golden and sticky. Add the garlic and ginger and fry for 1 min more.
• Add the spices and fry, stirring, for 1 min. Add the lentils, tomato purée, coconut milk and 450ml water, as well as a good pinch of seasoning. Gently simmer, uncovered, for 15-20 mins. Add a splash more water if it starts to stick to the pan.
• Heat the oven to 200C/180C fan/gas 6 and line a flat baking sheet with baking parchment. Rub the cauliflower slices with the oil, spices and some seasoning. Lay on the prepared baking sheet and roast for 25-30 mins, or until golden around the edges and cooked through.
• Spoon the dhal onto two plates and top with cauliflower steaks. Scatter over the coconut flakes and coriander, and serve with a dollop of yoghurt alongside.

ROASTED CAULIFLOWER STEAKS WITH STEAK SAUCE

Steps:

• For the steaks: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
• Remove the outer leaves from the cauliflower and trim the stem to 1 inch. Resting on the stem, slice the cauliflower in half lengthwise, from top to bottom. Trim the round outer edge of each piece so both sides are flat, creating two or three approximately 2-inch steaks. Cut the trimmed bits in half into mini steaks.
• Thoroughly rub the steaks and mini steaks all over on both sides with the oil. Combine the paprika, 2 teaspoons salt and 1 teaspoon pepper in a small bowl and sprinkle on both sides of the steaks. Place on the prepared baking sheet and bake, flipping halfway through, until tender and browned, about 30 minutes.
• Meanwhile, make the steak sauce.
• For the steak sauce: Put the raisins in a medium bowl, cover with boiling water and allow to soak until soft, 10 to 15 minutes.
• Heat the oil in a medium skillet over medium heat. Add the onions, sprinkle with salt and cook, stirring occasionally, until very soft and translucent, 5 minutes. Stir in the tomato paste and cook, stirring constantly so it doesn't burn, until it releases its oil, about 5 minutes.
• Drain the soaked raisins. Add the soy sauce, Worcestershire sauce and half of the soaked raisins, and cook over low heat, scraping up the browned bits from the bottom of the skillet, until just simmering. Taste and add pepper and salt if desired (the soy contains a lot of salt so add with caution).
• Pour the sauce into the carafe of a mini blender, add the remaining half of the soaked raisins and puree until smooth and there are no big chunks of raisin.
• If the sauce has cooled, reheat it in a small saucepan until warmed through. Pour the warm sauce over your steaks and garnish with the chopped parsley.