Curry Dusted Cauliflower ‘Steak’ Topped With Chive and Garlic Mushrooms

Name: Curry Dusted Cauliflower ‘Steak’ Topped With Chive and Garlic Mushrooms
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 large cauliflower; Selection of mushrooms; 500 ml vegetable stock; 1 tbsp curry powder plus 1 tsp for dusting; Pinch saffron (optional); 1 tsp cumin; 1 tsp dried parsley; 1 tbsp lemon juice; Salt and pepper; 1 tbsp chopped chives; 1/2 tsp garlic paste; 50 grams butter

RECIPES FROM MY TRAVELS @Rfmt_1871

Birmingham, England, United Kingdom

I was asked to recreate a dish from one of my group members who had just returned from a family break in France.
They had this wonderful array of vegetarian dishes in a beautiful restaurant in the Dordogne region of the country.
It’s a wonderful feeling to create someone’s holiday memories through the joy of cooking.

#mycookbook13

RECIPES FROM MY TRAVELS @Rfmt_1871

Birmingham, England, United Kingdom

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Ingredients

30 minutes

2 servings

1large cauliflower
Selection of mushrooms
500 mlvegetable stock
1 tbspcurry powder plus 1 tsp for dusting
Pinchsaffron (optional)
1 tspcumin
1 tspdried parsley
1 tbsplemon juice
Salt and pepper
1 tbspchopped chives
1/2 tspgarlic paste
50 gramsbutter

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Steps

30 minutes

1

Make up half a litre of vegetable stock (use a stock cube) and add the curry powder, saffron, cumin, parsley and lemon juice. Bring to the boil.
2

While the stock is coming to the boil get the cauliflower and trim the leaves and cut 2 slices about half an inch in thickness from the centre of the cauliflower keeping intact the stalk. Turn OFF the stock, season to taste and place the “steaks” to sit in the residual heat for ten minutes. In the meantime fry your mushrooms in the garlic and chive butter.
3

Drain the “steaks” and add to a medium to hot pan with a bit of olive oil and a knob of butter. Colour both sides of the cauliflower basting constantly. Add the dusting of curry powder and Place in a preheated oven at 180c for about 10 mins or until tender.
4

Remove from oven, top with the mushrooms and serve straight away with a salad, homemade chips and a selection of dips.

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Cooksnaps

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RECIPES FROM MY TRAVELS @Rfmt_1871

on August 22, 2020 08:33

Birmingham, England, United Kingdom

I’m a retired professional chef, now a published author, food & travel writer and columnist, I also have my own radio show on Greek News & Radio, bringing the Greek communities around the world together.I run multiple social media platforms including a business directory website promoting businesses in the hospitality and tourism industry worldwide. I also engage in many charitable organisations such as the British Liver Trust, The burnt chef project, Alcohol Change UK and The Mental Health foundation.Some of my links are:BUSINESS DIRECTORY WEBSITEhttp://www.rfmtbusinessdirectory.com/LINKTREEhttps://linktr.ee/RfmtRECIPES FROM MY TRAVELShttps://www.facebook.com/RECIPESFROMMYTRAVELS/COMPLETELY CORNWALLhttps://www.facebook.com/completelycornwall/RFMTBUSINESSDIRECTORYhttps://www.facebook.com/Rfmtbusinessdirectory