Roasted Cauliflower With Coconut Turmeric Relish Food
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.
ROASTED CAULIFLOWER WITH COCONUT-TURMERIC RELISH
The key to developing crispy browned surfaces on roasted cauliflower is baking in a superhot oven on the lowest rack so the baking sheet is close to the heat radiating off the bottom of the oven.
Provided by Claire Saffitz
Categories Bon Appétit Side Cauliflower Roast Vegetarian Vegan Wheat/Gluten-Free Ginger Coconut Raisin
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place oven rack in lowest position and preheat to 450°F. Toss cauliflower and oil on a large rimmed baking sheet; season with salt and pepper. Arrange cauliflower so a flat side is facing down and roast until dark brown and crisp on bottom, 15-20 minutes. Remove from oven and turn pieces over. Roast until second side is dark brown and crisp, 10-15 minutes. Let cool slightly.
- Transfer warm cauliflower to a platter. If using, spoon relish over top and season with more salt and pepper.
SHAVED CAULIFLOWER SALAD WITH COCONUT-TURMERIC RELISH
You can slice the cauliflower any direction you like, just be watchful of your fingertips on the mandoline and work over a bowl to catch all the bits of flying florets.
Provided by Claire Saffitz
Categories Bon Appétit Side Salad Cauliflower Ginger Coconut Raisin Quick and Healthy Quick & Easy Healthy Vegan Vegetarian Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 4
Steps:
- Very thinly slice cauliflower on a mandoline into a medium bowl. Drizzle with oil and toss to coat; season with salt and pepper.
- If using relish, add to cauliflower and toss to coat. Season with more salt and pepper.
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.
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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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