• 1
    Make a spiced oil by mixing all the ingredients together except the cauliflower.
  • 2
    Place the steaks on a baking paper line baking tray, taking care to keep them together. Brush generously with the spiced oil and roast in the oven at 200°C/400°F/Gas 6 for 15-20 minutes. You may need to turn the steak over to give it colour on the other side, too.
  • 3
    While the cauliflower steaks are roasting, blitz all the coconut relish ingredients together in a food processor. Make a rough purée, and taste
  • 4
    To serve, spread the yoghurt on a warmed serving platter and lay the steaks out on the yoghurt. Spread big dollops of the coconut and coriander relish over the cauliflower. Finally, sprinkle with the Banhoek Chilli Oil.

Cauliflower Steaks

Fancy an alternative Easter meal? These cauliflower steaks are perfect for your Easter Sunday roast. They're great if you're looking for something other than the more traditional nut roasts and taste divine. The coconut coriander relish is addictive.

Serves 2

For the cauliflower and spiced oil:

  • 4 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric powder
  • 1 tsp curry powder
  • 1 tsp mustard seeds
  • 1 tsp crushed garlic (or garlic flakes)
  • ½ tsp salt
  • ½ tsp white pepper
  • ½ tsp vegetable stock powder
  • 1 tsp sugar
  • 2-3 tsp Banhoek Chili Oil (to finish)
  • 2 cauliflowers, cut into 1 ½ to 2 cm thick 'steaks'
  • 6 tbsp dairy-free yoghurt

For the coconut and coriander relish:

  • 50g fresh coriander leaves (you can use the stalks too)
  • 2 tsp toasted cumin seed
  • 2 tbsp coconut cream
  • 3 tbsp fresh coconut flakes or 3 tbsp desiccated coconut
  • ½ green chili
  • 2 garlic cloves, finely grated
  • Grated zest and juice of 2 limes (or 2 tbsp lime juice)
  • A pinch of salt
  • 2 tsp caster sugar

Recipe by Karen Dudley for Banhoek Chilli Oil,


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