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A blue ceramic plate with roasted and caramelised cauliflower steaks and a smooth butterbean korma-style sauce. Garnished with chopped coriander and pomegranate seeds.

Roasted Vegan Cauliflower Steaks in Korma-Style Butterbean Sauce

Chef Tripti
Cauliflower steaks are roasted until caramelised and sit upon a creamy, korma-style butterbean sauce. Mild, comforting and nourishing, without feeling heavy.
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Prep Time 15 minutes
Cook Time 20 minutes
roasting time 30 minutes
Total Time 1 hour 5 minutes
Course Appetizer, barbecue, Main Course, Side Dish
Cuisine Indian
Servings 2
Calories 810 kcal

Equipment

Ingredients
  

Cauliflower

  • 850 g Cauliflower One whole head
  • 3 tablespoon Olive oil
  • ½ teaspoon Cumin Powder
  • 1 teaspoon Salt
  • ¼ teaspoon Chilli powder

Butterbean Korma-Style Sauce

  • 400 g Butterbeans (cooked and with liquid) From a tin is OK
  • 2 tablespoon Olive oil
  • 150 g Red onion
  • 15 g Garlic
  • 15 g Ginger
  • ½ teaspoon Garam masala powder
  • ½ teaspoon Salt
  • 100 ml Single cream
  • ½ teaspoon Turmeric powder

Garnish

  • 10 g Fresh coriander
  • 60 g Pomegranate seeds
  • Fried onion (optional)
  • ½ Lime

Instructions
 

Roasting the Cauliflower

  • Wash and pat dry the cauliflower. Remove the leaves.
  • Cut the stem of the cauliflower, level with the base of the cauliflower head. Place it on the chopping board stem side down. Using a sharp knife, slice into thick steaks about ¾ of an inch thick. You should get about four steaks. Do not discard off-cuts - roast them too!
  • Place the cauliflower steaks onto a baking tray and add the salt, cumin and chilli powder and olive oil. Ensure each steak is well coated (both sides) with the spices, salt and oil. Set aside.
  • Preheat oven to 180ºC.
  • Roast the cauliflower steaks for 30 minutes. Flip each head after 15 minutes.

Butterbean Korma-Style Sauce

  • Chop the head and tail off the onion and peel it. Slice the onions evenly - not too thick or thin.
  • Peel and chop the garlic.
  • Wash ginger. Then slice and chop the ginger finely.
  • In a pan, heat the olive oil and fry the red onion over a medium heat until golden brown. It should take about ten minutes. If the onions start to burn, turn down the heat and add a dash of water.
  • Now add the garlic and fry for a two minutes. Follow with the chopped ginger and again fry for two minutes.
  • Add the garam masala followed by one tin of butterbeans, along with its liquid.
  • Season with salt and add the turmeric powder. Cook the butterbeans for five minutes.
  • Now add the vegan cream. Stir to combine and cook for five minutes.
  • Set aside to cool, then blend into a smooth puree. If you need to, you can add a dash of warm water if you feel it is too thick.

Garnish

  • Remove the seeds from pomegranate.
  • Wash, pat-dry, and roughly chop the coriander.

Assembly

  • Reheat the butterbean korma-style puree, stirring all the time.
  • Add puree onto a plate and spread evenly.
  • Place the roasted cauliflower steaks on top of the puree.
  • Squeeze the lime juice on top of the cauliflower steaks.
  • Garnish with the chopped coriander, pomegranate seeds and fried onion (optional). Serve immediately.

Nutrition

Calories: 810kcal (41%)Carbohydrates: 72g (24%)Protein: 22g (44%)Fat: 53g (82%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 5gMonounsaturated Fat: 31gCholesterol: 56mg (19%)Sodium: 2601mg (113%)Potassium: 2072mg (59%)Fiber: 22g (92%)Sugar: 16g (18%)Vitamin A: 941IU (19%)Vitamin C: 223mg (270%)Calcium: 222mg (22%)Iron: 7mg (39%)

NOTES

The nutritional information is for guidelines only, generated by the Spoonacular API.
 
Keyword Asian flavours, Butterbean, Cauliflower, Korma, Spices, vegan, Vegetarian
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