Cauliflower steaks with onion and cashew sauce -recipe
Waitrose and Partners

Cauliflower steaks with onion & cashew sauce

Pan-frying brings out cauli’s sweeter side and really elevates this everyday veg

Gluten freeVeganVegetarianGluten Free
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Ingredients

  • 6 tbsp sunflower oil
  • 1 large onion, thinly sliced
  • 50g cashew nuts
  • 1 cauliflower
  • 1 red chilli, roughly chopped
  • 1 tbsp tomato purée
  • ½ tsp salt
  • ½ tsp caster sugar
  • ½ tsp garam masala
  • ¼ x 25g pack coriander, leaves only

Method

  1. 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.

  2. 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.

  3. 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

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,084kJ/ 502kcals

Fat

38g

Saturated Fat

5.5g

Carbohydrates

26g

Sugars

14.94g

Fibre

6.9g

Protein

11g

Salt

1.24g