A new take on Gobi Aloo (V)
Cauliflower Steaks seem all the rage at the mo... But the cauliflower really accepts the spices and in this dish it delivers them back to you with added impact, as do the roast potatoes all smoothered in flavours of the East. Simple and about an hour - this makes a great side dish or a supper. And it smells fantastic.
Punch Poran Mix
Garam Masala
Chilli, fresh and powder
Turmeric
Seasoning
Garlic
Onion
Tomatoes
Coconut Milk
Pots
Cauliflower
Tomatoes
Method
So peel some spuds and put them in a pan of cold water (never put pototoes in boiling water - that's okay for other veg but not your humble spud) set to boil, slice the cauliflower into thick (5cm ish) slices, place into a steamer above your pots, steam for about 10 mins.
After 10 mins drain the pots and leave to 'chuff up' a bit. Put the cauiflower to one side. Then put the spuds in a bowl and bash them about a bit to loosen their edges, add a tablespoon of Garam Masala, the same of Turmeric and as much Chilli powder as you like, lots of salt and pepper. Mix up until all coated and looking great. Add a little oil to a baking tray and heat the oven to 180, roll them around in the oil and bake for about 50 mins.
Meanwhile heat a little oil in a frying pan and when it's hot add a genorous tablespoon of Punch Poran mix, be careful as the Mustard Seeds will pop and jump out, so cover with a lid or plate. Then carefully, and one at a time add the cauliflower steaks so that they are coated with the spices, turn over after a couple of minutes and repeat with the other steaks, adding more spice. Bake until browned a bit - about twenty mins.
Because this dish is quite dry I make a base sauce of fried onions, fresh chilli, garlic and coconut milk, I also added a couple of tomatoes to the pots when I put them in the oven and added them too. But the whole thing is great and the way described makes great cauliflower steaks that will accept any flovour offerred.