Cauliflower with curry sauce
2 servings
45 minutes
Recipe from Yaroslav Inshakov, chef of the Septa restaurant.
1
First, prepare the sauce. Chop the shallots and garlic randomly.
- Shallot: 60 g
- Garlic: 6 g
2
Heat vegetable oil in a saucepan and sauté the onion and garlic until golden.
- Vegetable oil: 10 ml
- Shallot: 60 g
- Garlic: 6 g
3
Next, add lemongrass and lime leaves. Sauté all ingredients, stirring, for 1 minute.
- Lemongrass: 30 g
- Kaffir lime leaves: 1 g
4
Then add coriander, turmeric, curry, and dried chili pepper, mix, and pour in vegetable broth.
- Ground coriander: 2 g
- Turmeric: 2 g
- Curry powder: 3 g
- Dried chili pepper: 2 g
- Vegetable broth: 600 ml
5
Evaporate over medium heat for 30-40 minutes.
6
Add coconut milk and reduce by half.
- Coconut milk: 270 ml
7
Strain through a sieve. The sauce is ready.
8
Remove the stem and leaves from the cauliflower.
- Cauliflower: 500 g
9
Add cauliflower to lightly salted boiling water. Cook for 5-10 minutes.
- Cauliflower: 500 g
- Salt: to taste
10
Remove the cauliflower and dry it with paper towels. Cut it in half.
11
Heat frying oil in a saucepan and fry the half cauliflower steak until golden brown.
- Deep-frying oil: 40 ml
- Cauliflower: 500 g
12
Place on napkins to absorb excess oil.
13
Pour the heated sauce onto the plate, then place the fried cauliflower steak on top. Sprinkle with paprika.
- Sweet paprika: to taste
14
Serve!
