Cauliflower steaks with onion & cashew sauce
| Calories | Fat | Carbs | Protein |
| 650 | 54g | 35g | 11g |
This is the best way to eat cauliflower, in my opinion. It is excellent served on its own, with couscous or salad.
Ingredients
2 servings
6 tbsp sunflower oil
1 large onion, thinly sliced
50g cashew nuts
1 cauliflower
1 red chilli, roughly chopped
1 tbsp tomato purée
1/2 tsp salt
1/2 tsp caster sugar
1 tsp garam masala
1/4 x 25g pack coriander
Method
- Heat 4 tbsp oil in a pan and add the onion and cashews. Cook over a medium heat for 10-12 minutes until golden. Transfer the cooked onion mixture to a sieve and sit over a bowl for 10 minutes to drain any excess oil, reserve both.
- Meanwhile, cut the cauliflower through the root to make 2 slices, about 1,5cm thick, from the middle of the cauliflower (save the smaller forets anc cauliflower leaves for another dish). Heat the remaining 2 tbsp oil in a large frying pan and cook the cauliflower steak over a medium heat for 6-7 minutes on each side, until golden and tender.
- Transfer 2/3 of the onion mixture to a blender with the chilli, tomato purée, salt, sugar, garam masala and 50ml water, plus 1tbsp of the onion oil. Whizz to a smooth purée. Serve the cauliflower steaks topped with the purée, extra onion mixture and a scattering of coriander leaves. This is great served on its own, couscous or salad.