Curried Cauliflower Steaks
with Mashed Yams & Cilantro Chutney
- 1 head cauliflower
- 1 tbsp curry powder
- 2 yams
- 2 tbsp almonds
- 2 tbsp golden raisins
- 2 tbsp Champagne vinegar
- 1 shallot
- 1 red fresno chile
- ¼ cup cilantro chutney
- 2 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Baking sheet
- Small saucepan with lid
- Small skillet
Set the broiler to high. Trim the leaves from the cauliflower and remove just the very ends of the stem itself (the rest will help hold the cauliflower together). Carefully cut the cauliflower into 4 “steaks”, about 1 inch thick. Place the steaks on a baking sheet and coat with 1 tbsp of olive oil, curry powder, and a pinch of salt and pepper. Broil on the middle rack until well browned, about 10 to 15 minutes.
Peel and roughly chop the yams. Add the yams to a small saucepan and cover with 1 inch of water, and add a pinch of salt. Bring to a boil and cook until fork tender, about 10 to 12 minutes. Drain and return to the saucepan. Cover to keep warm.
Roughly chop the almonds. Place a small skillet over medium heat with the chopped almonds. Cook nuts until fragrant and lightly browned, about 4 to 5 minutes. Transfer the toasted almonds to a bowl to cool.
Place the golden raisins and champagne vinegar in a small bowl (the vinegar should be covering the raisins). Peel and thinly slice the shallot. Trim, deseed, and mince the red fresno chile. Once the nuts are cool, add to the raisins along with the sliced shallot, as much of the minced fresno chile as you’d like, and a pinch of salt. Stir to combine.
Add 1 tbsp olive oil to the yams and mash with a fork. Season to taste with salt.
Spread the mashed yams on large plates and top with curried cauliflower steaks. Top with marinated raisins and serve with cilantro chutney on the side for dipping.