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Roasted Curried Cauliflower Steaks with Almonds and Dates Ingredients 2 chai teabags 6 dates 2 cloves garlic 5 g ginger 1 tbsp cumin seeds 2 tsp coriander seeds 1 lemon 4 tbsp vegetable oil 1 large cauliflower 2 tbsp unsalted butter 150 ml whole milk 100 ml double cream 100 g blanched almonds 1 tsp ground turmeric 2 tbsp unsalted butter , chilled and diced ¼ bunch coriander 2 tbsp almond flakes | Method- Fill a small saucepan with water and put it over a high heat. Add the chai teabags and bring to a boil. Turn the heat down to low and add the dates. Let them simmer for 30 minutes.
- Peel the garlic and ginger and throw them into a mini food processor. Put a small frying pan over a high heat and add the cumin and coriander seeds. Toast for a few minutes, tossing regularly, until they're fragrant then tip them into the mini food processor. Finely grate in the zest of the lemon with half of the juice. Pour in the vegetable oil, season well with salt and blitz to a paste.
- Preheat the oven to 180°C. Slice the cauliflower into thick 3cm steaks. Finely chop any excess cauliflower and set it aside. Rub the cauliflower steak with the spice paste and put an oven-proof frying pan over a high heat. Add the cauliflower steaks and fry for 2-3 minutes, until they begin to turn a deep brown on the underside. Turn the cauliflower and add the butter to the pan. Let it melt and foam then cook for another 5 minutes, basting the whole time. Place the pan with the cauliflower into the oven and roast for 10 minutes.
- Put an oven-proof frying pan over a high heat. Add the cauliflower steaks and fry for 2-3 minutes, until they begin to turn a deep brown on the underside. Turn the cauliflower and add the butter to the pan. Let it melt and foam then cook for another 5 minutes, basting the whole time. Place the pan with the cauliflower into the oven and roast for 10 minutes.
- Pour the milk and cream into another small saucepan and put it over a medium heat. Add the excess cauliflower, almonds and turmeric then season well with salt and bring the cream to a simmer. You may need to add a splash of water to prevent scorching. Simmer for 10 minutes then transfer to a blender and blend to a very smooth purée, adding the chilled, diced butter as you blend.
- Drain the dates and tear them lengthwise. Spread the almond purée over your serving plates. Place a cauliflower steak onto the purée and divide the dates between your plates. Garnish with the coriander sprigs and flaked almonds.
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