RecipesVegetarian and Vegetables

Keralan Cauliflower Mappas Recipe

“During my time in India I was fortunate enough to attend a class on this dish.

Dairy Free
Gluten Free
Vegan
Keralan Cauliflower Mappas Recipe
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Ingredients

For the Temper
  • ½ tsp Fennel Seeds
  • ½ tsp Fenugreek Seeds
  • 5g Curry Leaves
  • 2 tsp Coconut Oil
For the cauliflower
  • 1 Whole Cauliflower, cut into ‘steaks’ through the base
  • 2 tbsp Cornflour
  • ½ tsp Turmeric
  • ½ tsp Salt
  • Ground Black Pepper
  • 1 tbsp Coconut Oil
For the curry
  • 1 tsp Minced Ginger
  • 1 tsp Minced Garlic
  • 2 Sweet Onions, finely sliced
  • 2 Green Chillies, slit lengthways
  • 8 Cherry Tomatoes, halved
  • 400ml Coconut Cream (not creamed coconut)
  • 2 Lemons
  • Salt to taste
For the masala spice
  • ½ tsp Turmeric
  • 2 tsp Chilli Powder
  • 2 tsp Coriander, ground
  • 2 tsp Cracked Black Pepper
For the spiced nuts
  • 150g Cashew Nuts
  • 50g Unsweetened Coconut Flakes
  • 1 Lemon, zested
  • ¼ tsp Turmeric
  • ¼ tsp Cracked Black Pepper
  • ¼ tsp Salt
  • 2 tsp Maple Syrup
  • 1 tsp Coconut Oil

“During my time in India I was fortunate enough to attend a class on this dish. It is pure comfort food. The key is in the Temper and Masala Spices which are softened by coconut. Heat is provided from fresh and dried chilli. This stunning Vegan Dish is made complete with protein added in the form of spiced Cashews and Coconut. Be sure to serve with Rice or Bread to give the wholegrain complement.” Susie of Gourmet Glow

Method

01
Preheat the oven 160C mix all the ingredients for the nuts in a bowl and tumble onto a tray lined with baking paper. Cook for 15 minutes, allow to cool then transfer to an airtight container.
02
Meanwhile bring a pan of water to the boil. Add the cauliflower steaks and blanch for 1-2 minutes, or until slightly softened. Drain then coat with a mix of the cornflour, salt and spices.
03
Heat the oil in a pan and fry the steaks for 2 minutes each side or until crisp, golden and tender. Drain and set aside.
04
Mix the masala spice ingredients in a bowl and set aside.
05
Heat the oil for the temper in a pan and add the fennel seeds. As they begin to crackle, add the fenugreek and curry leaves. Cook 30 seconds before adding the onions, garlic, ginger and chillies. Cook for 3-5 minutes or until beginning to turn golden then add the masala spices.
06
Cook for 1 minute, stirring to remove the rawness, then add the tomatoes. Cover with a lid and steam for 3-5 minutes or until softened. Reduce the heat and add the coconut cream. Simmer gently
07
Meanwhile cut the cheeks off the lemons and place face down in a dry pan. Cook until charred then set aside.
08
When ready, taste the sauce and season with salt and the juice of the charred lemons.
09
Divide the sauce between 4 bowls and top with the crispy cauliflower. Sprinkle over the nut mix and serve with steamed rice on the side.