Friday, 03 February 2017

Dish of the week: Seared Cauliflower Steak served with Coconut Cream, Blistered Tomatoes and Coriander Salsa

Tess Ward has partnered with Panasonic to demonstrate how with the innovative Small Kitchen Appliance range and the right recipes, you can Experience Fresh eating every day

This delicious meal combines the freshest of ingredients and spices to create a wholesome dish to tanatlise the tastebuds and give the body and mind a nutritional boost.

Preparation time: 5 minutes
Cooking time: 30 minutes

Serves 2

For Cauliflower Steaks:
- 4 large cauliflower steaks, 400g approx
- 1 tsp mild curry powder
- 1/2 teaspoon smoked paprika
- 1 tsp cumin seeds
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbs olive oil

For toppings:
- 4 large tomatoes
- 1/2 tsp garlic powder
- 1 tbs olive oil, plus more to serve
- sea salt
- 3 tbs coriander leaves
- 2 spring onions, finely chopped
- 50g toasted cashews, chopped
- 2 heaped tbs yoghurt or coconut yoghurt

Method
Wash the cauliflower and shake it dry. Remove the leaves and cut out the core

Cut the cauliflower in 2 inch slices

Whisk together oil, curry powder, paprika, garlic powder, salt and pepper in a large bowl.

Add cauliflower slices and toss to coat. Spread vegetables in a single layer in a large baking tray

Toss the chopped tomatoes with 1 tbs oil and salt and sprinkle over the garlic powder. Place in Panasonic Steam Combination Microwave NN-DS596 under the grill to cook for 15-20 minutes. Once cooked toss with the spring onions, coriander and toasted cashews and set aside

Grill the cauliflower steaks in the Panasonic Steam Combination Microwave NN-DS596 for 7 mins on each side using setting 1. Top with the roasted tomato and nuts and herbs and serve hot with a final drizzle of oil and heaped spoon of coconut yoghurt.

Tess Ward has used the Panasonic Steam Combination Microwave NN-DS596 to create the following recipe.


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