Creamy, Spiced Saffron and Cashew Cauliflower Steaks

by Lorena Sabata

Prep time: 15 mins | Cooking time: 40 mins

This is a wonderful, Indian inspired meal that is the perfect fakeaway and uses simple hacks to assist making it as easy as possible!

Ingredients:

1 large head cauliflower, sliced lengthwise through the core into 4 ‘steaks’.
2/3 tbps Kape Pure Cashew Butter
2/3 Garlic cloves, minced
1 tbsp fresh ginger, grated
1/3 tsp turmeric powder
1/3 tsp cardamon powder
1/3 tsp clove powder
1/3 tsp hibiscus chilli salt
½ tsp chilli flakes
1 tbsp coconut oil
5 saffron strands soaked in a little cashew fortified milk for a 1-2 minutes
100ml cashew milk or your chosen milk/cream
Fresh coriander
Coconut yogurt

Method:

Parboil cauliflower then roast steaks in the preheated oven for 15 minutes.  Gently turn over each steak.  Continue roasting until golden, 15-20 mins.  Leave to one side. 

Now heat your oil and place the ginger and garlic in. Slowly cook through without browning for about 8 minutes.

Pop in the cardamon and clove and heat through before pouring in a little cashew milk.

Mix the cashew nut butter into the spice paste to heat through and add a little more milk to create your desired consistency. Take off heat.

Pour in your saffron and leave to heat through on its own naturally.
Use the coconut yogurt as a creamy base to the cauliflower steaks when plating.

Serve with fresh coriander!