- 1 Cauliflower
- 40ml Olive oil
- 1 tsp Garam masala
- 200ml Semi-Skimmed Milk
- 40g Raisins
- 100ml Apple juice or Tea
- 1 Apple - grated (last minute)
- 1/2 pack Chives - finely chopped
- Soak the raisins in hot tea or warmed apple juice and allow to steep.
- Keeping the Cauliflower whole, cut this into wedges around 1â€ thick, ideally cut away the edges start around 1â€ in to get bigger rounds of cauliflower
- When you have the cauliflower wedges, set these to one side and chop up the rest as small as possible.
- Heat half of your oil in a medium sized sauce pan and add the chopped cauliflower crumbs. These will colour and turn golden but this process will take around 10 minutes. Stir this every couple of minutes. When golden all over, add the Garam masala and cook for a further couple of minutes
- Now add the milk and let this come to a simmer, add this to a blender and blend until smooth, if the cauliflower is cooked through this should happen instantly. Set this aside to keep warm
- With the remaining oil, add this to a heavy based frying pan and allow to get hot. Once hot, add the steaks of cauliflower and fry these for a few minutes until golden, then turn over and repeat the process, season these with salt & pepper and a further sprinkle of Garam masala, transfer to an oven proof dish and cook for around 5-6 minutes to soften the vegetable.
- Now grate the apple, chop the chives and add this to the apple
- To serve spoon the cauliflower puree onto a plate and make a pool of this by spooning it around. Place a steak of cauliflower on top, dress the plates with some of the soaked raisins and place the apple salad in the centre.
- This would work great with some toasted almonds scattered across the dish