Cauliflower steaks with onion & cashew sauce

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 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 chilli, 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 coriander leaves. This is great served with roasted cod, couscous or salad