Pan-frying brings out cauli’s sweeter side and really elevates this everyday vegetable
Serves 2, but wouldn’t be hard to augment
6 tbsp sunflower oil
1 large onion, thinly sliced
2oz cashew nuts
1 cauliflower
1 red chili, roughly chopped
1 tbsp tomato purée
½ tsp salt
½ tsp caster sugar
½ tsp garam masala
1oz pack cilantro, leaves only
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 1/2 inch thick, from the middle of the cauliflower (save the smaller florets and cauliflower leaves for another dish). Heat the remaining 2 tbsp oil in a large frying pan and cook the cauliflower steaks over a medium heat for 6-7 minutes on each side, until golden and tender.
Transfer ½ of the onion mixture to a blender with the chili, tomato purée, salt, sugar, garam masala and 50ml water, plus 1 tbsp of the onion oil.
Whizz to a smooth purée. Serve the cauliflower steaks topped with the purée, extra onion mixture and a scattering of cilantro leaves. This is great served with roasted fish, couscous or salad