Blackened Cauliflower with Coconut Gravy
Author: 
Recipe type: Main
 
Serves 2-3
Ingredients
  • ½ small Cauliflower
  • Blackened Redfish Magic Seasoning (or any favourite seasoning blend)
  • 400g Organic Lentils, tinned
  • 1 x Tomato, diced
  • ½ Red Onion, diced
  • 1 teaspoon chopped Ginger
  • 1 x small Lebanese Cucumber, diced
  • 1 tablespoon Coriander, fresh & roughly torn
  • 1 tablespoon Lime Juice
  • 1 tablespoon Vegetable Oil
  • ½ teaspoon Cumin Seeds, lightly roasted
  • 1 x small Green Chill (Optional)
  • Salt & Pepper to taste
  • Vegan Gravy powder
  • Coconut Milk
  • Coconut Flakes
Instructions
  1. Slice the cauliflower into thick cutlets and lightly steam until just cooked through. Be careful not to overcook them, you can see they change colour to translucent when they are still firm to handle but only just cooked through. Remove from steamer and set aside. Sprinkle liberally with seasoning on both sides.
  2. Lentil salad: This can be made in advance and chilled. Combine Lentils, tomato, red onion, ginger, cucumber, coriander, lime juice, oil, cumin and toss. Season with salt & pepper (add chilli if you wish) Chill.
  3. Gravy: Make vegan gravy according to packet instructions, replace the water amounts with pre-heated coconut milk and whisk well.
  4. Grill the cauliflower on hot oiled fry pan or BBQ turning and cooking both sides.
  5. Place atop the lentil salad and drizzle with coconut gravy. Garnish with crunchy coconut flakes and tuck in!
  6. Note: The seasoning can be anything you like and keep an eye out on the seasonings available when shopping, as there are lots of options that can give the simplest of meals some tasty pizzaz!
Recipe by The Vegan Pantry at https://theveganpantry.com.au/mains/blackened-cauliflower-coconut-gravy/