Cauliflower steaks recipe
 These cauliflower steaks are seasoned with a fragrant curry oil and served with salty grapes and capers. 1 tbsp curry powder5g coriander seeds, crushedsmall piece of cinnamon stick100ml/3½fl oz vegetable oil2 lime leaves 1 tbsp curry powder 5g coriander seeds, crushed small piece of cinnamon stick 100ml/3½fl oz vegetable oil 2 lime leaves 1 whole cauliflower, cut in half50g/1¾oz butter, diced10g fresh thyme sprigssalt and freshly ground black pepperfresh mint leaves, to garnish 1 whole cauliflower, cut in half 50g/1¾oz butter, diced 10g fresh thyme sprigs salt and freshly ground black pepper fresh mint leaves, to garnish 60g/2¼oz red seedless grapes, halved1 tbsp extra virgin olive oil½ tsp rock sea salt40g/1½oz golden raisins, blanched40g/1½oz Lilliput capers 60g/2¼oz red seedless grapes, halved 1 tbsp extra virgin olive oil ½ tsp rock sea salt 40g/1½oz golden raisins, blanched 40g/1½oz Lilliput capers 750ml/26fl oz vegetable stock200g/7oz polenta50g/1¾oz butter50g/1¾oz freshly grated Parmesan (or vegetarian alternative) 750ml/26fl oz vegetable stock 200g/7oz polenta 50g/1¾oz butter 50g/1¾oz freshly grated Parmesan (or vegetarian alternative) Method For the curry oil, place the curry powder in a dry frying pan and lightly toast for a few minutes until aromatic. In a separate frying pan, lightly roast the coriander seeds and cinnamon for a few minutes then stir in the curry powder. Pour in the vegetable oil, add the lime leaves and bring the temperature of the oil up to around 70C. Remove from the heat and leave to marinate in an airtight container in the fridge for 24 hours.Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower steaks, cut two 2.5cm/1in thick slices from the centre of each cauliflower half. Use the remaining cauliflower in another recipe. Season each steak with salt and pepper. Heat 50ml/2fl oz of the curry oil in a frying pan and add the butter and thyme. Add the cauliflower steaks and cook for 5 minutes on each side. Transfer the steaks to a roasting pan and cook in the oven for 8–10 minutes, or until tender and golden brown. For the salted grapes, mix the grapes with the oil and salt. Stir in the raisins and capers then season with some of the remaining curry oil to taste. Store any remaining curry oil in an airtight container in the fridge and use within a week. For the polenta, bring the stock to the boil in saucepan and gradually add the polenta. Reduce the heat and simmer for 3–5 minutes. Remove from the heat and stir in the butter and Parmesan. Place the steaks on warmed plates with the salted grapes and polenta alongside. Garnish with the mint and serve. For the curry oil, place the curry powder in a dry frying pan and lightly toast for a few minutes until aromatic. In a separate frying pan, lightly roast the coriander seeds and cinnamon for a few minutes then stir in the curry powder. Pour in the vegetable oil, add the lime leaves and bring the temperature of the oil up to around 70C. Remove from the heat and leave to marinate in an airtight container in the fridge for 24 hours. For the curry oil, place the curry powder in a dry frying pan and lightly toast for a few minutes until aromatic. In a separate frying pan, lightly roast the coriander seeds and cinnamon for a few minutes then stir in the curry powder. Pour in the vegetable oil, add the lime leaves and bring the temperature of the oil up to around 70C. Remove from the heat and leave to marinate in an airtight container in the fridge for 24 hours. Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower steaks, cut two 2.5cm/1in thick slices from the centre of each cauliflower half. Use the remaining cauliflower in another recipe. Season each steak with salt and pepper. Heat 50ml/2fl oz of the curry oil in a frying pan and add the butter and thyme. Add the cauliflower steaks and cook for 5 minutes on each side. Transfer the steaks to a roasting pan and cook in the oven for 8–10 minutes, or until tender and golden brown. Preheat the oven to 180C/160C Fan/Gas 4. For the cauliflower steaks, cut two 2.5cm/1in thick slices from the centre of each cauliflower half. Use the remaining cauliflower in another recipe. Season each steak with salt and pepper. Heat 50ml/2fl oz of the curry oil in a frying pan and add the butter and thyme. Add the cauliflower steaks and cook for 5 minutes on each side. Transfer the steaks to a roasting pan and cook in the oven for 8–10 minutes, or until tender and golden brown. For the salted grapes, mix the grapes with the oil and salt. Stir in the raisins and capers then season with some of the remaining curry oil to taste. Store any remaining curry oil in an airtight container in the fridge and use within a week. For the salted grapes, mix the grapes with the oil and salt. Stir in the raisins and capers then season with some of the remaining curry oil to taste. Store any remaining curry oil in an airtight container in the fridge and use within a week. For the polenta, bring the stock to the boil in saucepan and gradually add the polenta. Reduce the heat and simmer for 3–5 minutes. Remove from the heat and stir in the butter and Parmesan. For the polenta, bring the stock to the boil in saucepan and gradually add the polenta. Reduce the heat and simmer for 3–5 minutes. Remove from the heat and stir in the butter and Parmesan. Place the steaks on warmed plates with the salted grapes and polenta alongside. Garnish with the mint and serve. Place the steaks on warmed plates with the salted grapes and polenta alongside. Garnish with the mint and serve.