Coconut Turmeric Relish Food
COCONUT-TURMERIC RELISH
The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.
Provided by Claire Saffitz
Categories Bon Appétit Condiment/Spread Condiment Raisin Coconut Ginger Lemon Juice Chile Mustard Vegetarian Vegan Wheat/Gluten-Free
Yield 2-4 Servings
Number Of Ingredients 10
Steps:
- Combine raisins and lemon juice in a small bowl; let sit 15-20 minutes for raisins to plump.
- Meanwhile, combine garlic, oil, and coconut in a small saucepan and set over medium-low heat. Cook, swirling pan often, until oil is bubbling and garlic and coconut are golden, 6-8 minutes. Remove from heat immediately and stir in chile, ginger, mustard seeds, and turmeric. Transfer to a heatproof measuring glass and let cool.
- Add raisins and lemon juice to garlic mixture and toss to coat; season relish with salt.
CAULIFLOWER STEAKS WITH COCONUT-TURMERIC RELISH
Because cauliflower steaks are held together by the piece of stem at the base of each head, you can really only cut two thick steaks per cauliflower. Save the trim for making cauliflower rice or roasted florets.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Vegetarian Vegan Wheat/Gluten-Free Cauliflower Coconut Ginger Yogurt
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Remove the toughest outer leaves from cauliflower (leave the tender inner leaves) and trim stem. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Trim off outer rounded edge of each piece to create two 1 1/2"-thick steaks; reserve trimmed off florets for making cauliflower rice or roasted cauliflower.
- Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook cauliflower, gently lifting up occasionally to let oil run underneath, until deep golden brown, about 5 minutes. Add remaining 1 Tbsp. oil to skillet, turn steaks over, and season with salt and pepper. Cook until second side is golden brown, about 3 minutes, then transfer skillet to oven. Roast just until stems are tender when pierced with a cake tester or toothpick, 8-12 minutes. Let cool slightly.
- If using relish, swipe some yogurt over each plate and place a steak on top. Spoon one-quarter of relish over each. Season with more salt and pepper.
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- Meanwhile, combine garlic, oil, and coconut in a small saucepan and set over medium-low heat. Cook, swirling pan often, until oil is bubbling and garlic and coconut are golden, 6–8 minutes. Remove from heat immediately and stir in chile, ginger, mustard seeds, and turmeric. Transfer to a heatproof measuring glass and let cool.
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