Cauliflower makhani 'steak'

Inspired by the dish butter chicken, this spiced cauliflower steak takes inspiration from the Northern Indian dish that cleverly used tandoori chicken leftovers to create an ultra popular curry. Sprinkle with pomegranate arils, coriander and raisins for a modern twist on this vegetarian version of the takeaway classic. This recipe comes from Bhavna Shivalkar, aka the Modern Desi.

• serves

  2

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 1 medium cauliflower, cut into 2 thick steaks
• 1 tbsp plain Greek yoghurt
• 1 tsp ginger paste
• 1 tsp garlic paste
• ½ tsp ground turmeric
• 1 tsp chilli powder
• 1 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 2 tbsp neutral oil
• Salt
• Finely chopped coriander, pomegranate arils, raisins, to serve

For the makhani sauce

• 1 tbsp butter
• 1 tbsp oil
• 1 onion, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 cinnamon quill
• 2 cardamom pods
• 1 tsp fenugreek leaves
• 1 tbsp tomato paste
• 200 g tomatoes, blanched in hot water, peeled and puréed
• 1 tsp sugar
• ½ cup thickened cream
• Salt, to taste

Instructions

1. Preheat the oven to 200°C. Rub cauliflower steaks with the yoghurt, ginger paste, garlic paste, turmeric, chilli powders, garam masala, oil and a pinch of salt. Transfer to a lined baking tray and bake for 15 minutes, or until golden.
2. Meanwhile, make the makhani sauce by heating the butter and oil in a large frying pan. Add the onion, ginger, garlic, cinnamon and cardamom and cook until softened. Add the fenugreek leaves, tomato paste and tomatoes and cook for a further 5 minutes. Stir in the sugar, cream and a generous pinch of salt and simmer until silky. Remove the cinnamon and cardamom, then blend with a stick mixer until smooth.
3. Spoon the makhani sauce between plates and top with the cauliflower steaks. Garnish with coriander, pomegranate and raisins.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.