Spiced Cauliflower Steaks With Coconut Dhal 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.

CRISPY SPICED CAULIFLOWER STEAKS

Steps:

• Line a baking sheet with a wire rack or paper towels, and set aside.
• Finely grind cinnamon, coriander, fennel, peppercorns, cumin and cloves in a spice grinder, spice mill or mortar and pestle.Transfer to a bowl, and stir in cayenne and 2 tablespoons plus 2 teaspoons salt. Set aside.
• In a large bowl, whisk both flours until combined. Whisk in lime and lemon juices, then gradually whisk in enough water until the mixture is the consistency of thin pancake batter (about 1 1/3 cups). There is no gluten in either flour, so don't worry about overmixing.
• Stir in turmeric and the spice mixture. Taste, and adjust salt as needed.
• Working with 1 or 2 steaks at a time, push the cauliflower steaks into the batter, turn to coat and allow to marinate for at least 3 minutes.
• Heat a large cast-iron skillet over medium high. Add coconut oil to a depth of 1/3-inch, and heat until hot. Carefully drip a few drops of batter into the oil to test that it's sufficiently hot. The batter should immediately sizzle and expand. Slip the steaks one at a time directly from the batter into the pan. Don't overcrowd the pan - the steaks should never touch.
• Cook until golden brown on the bottom, 8 to 12 minutes, rotating the steaks around the pan after 6 to 8 minutes to ensure even browning. Use a thin metal spatula to carefully flip the steaks. Continue cooking until the second sides are golden-brown and the cores are tender when pierced with a knife, 4 to 6 minutes. Transfer steaks to the prepared baking sheet, and allow to drain. Season with salt. Repeat with the remaining steaks and any remaining smaller pieces of cauliflower, adjusting the heat as needed to prevent the steaks from browning too quickly.
• Serve hot or reheat in an oven at 400 degrees until hot and crispy, about 5 to 7 minutes. Top with a dollop of Greek yogurt and a shower of chopped cilantro, if desired. Serve with lemon wedges for squeezing on top.

RED CABBAGE, CAULIFLOWER & COCONUT DHAL

Steps:

• Heat the oven to 180C/160C fan/gas 4. Toss the cauliflower, 1 tbsp of the oil and some seasoning in a roasting tin. Roast for 25-30 mins, then set aside.
• Heat the remaining oil in a large saucepan and add the onion and cabbage. Fry gently over a medium heat for 10 mins. Add the ginger, garlic, spices and curry leaves and fry for 2 mins. Stir through the lentils and most of the cauliflower. Pour over the stock, bring to the boil, lower to a simmer and cook uncovered for 40 mins. Stir through the lime juice and season to taste. Ladle into bowls, top with the remaining cauliflower, toasted coconut and coriander and chilli, if using.

ONE-PAN COCONUT DHAL

Steps:

• Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
• Stir in the lentils, ensuring they're well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
• Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.