korma cauliflower steaks with nuts and raisins

This dish tastes as delicious as it looks. The combination of the charred roasted cauliflower with the Korma sauce is unbeatable. Garnished with nuts and raisins makes this royal dish super special.

Prep time: 10minutes 
Cook time: 25 minutes
Inactive time: 20 minutes
Difficulty: Easy
Serves: 4

Ingredients

1 large head of cauliflower, cut into ½ inch steaks
4 tablespoons olive oil
A handful of raisins or currants
A handful of sliced almonds
1 jar Masala Mama Korma Simmer Sauce*
4 tablespoons nut butter (cashew or almond)
½ cup stock or water
Salt and pepper to taste

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. 

2. To Cut the cauliflower into planks or steaks:

   Trim the stem enough so that it rests flat on the chopping board. Slice into 1/2” thick steaks. You will get a couple of steaks and a bunch of florets, which is great. 

3. Add 3 tablespoons of oil, 1 tsp salt and some pepper and mix gently.  

4. Place them in a single layer on the lined baking sheet. Roast for 30 to 40 minutes, until tender and nicely browned in places. Check once in 20 minutes, I like to move the florets around and flip some so that they get evenly roasted.  

5. Meanwhile, heat balance 1 tbsp oil in a small saucepan over medium heat, add the raisins and sliced almonds. Stir-fry until the raisins start to puff up and the almonds turn golden brown. Remove on a small plate and save for garnish. 

6. In the same pan combine the Korma sauce with nut butter and some stock or water and simmer for 5 minutes.   

To assemble:

1. Pour the heated sauce on a serving platter. Lay the cauliflower steaks over it, garnish with the fried nuts and raisins and serve with rice or naan. Here’s a recipe for Mama’s Perfect Basmati Rice.

*Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.

TIP: Heat naan on a hot cast iron skillet or directly on the flame till it get a few brown spots and top with some butter.