CHEFS TABLE SEASON 2 EPISODE 4 RECIPES

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Mix half the peanut butter with 2 tablespoons curry powder, 2 tablespoons rapeseed oil, 1 teaspoon maple syrup and ½ teaspoon of salt in a bowl. Spoon the paste over the cauliflower and rub it in to fully coat. Roast on a baking sheet for 45 minutes.
• Meanwhile, heat a tablespoon of rapeseed oil in a shallow, ovenproof casserole dish and fry the onion, carrots and pepper over a low heat for around 15 minutes. Add the garlic and ginger, then the garam masala and the final tablespoon of curry powder. Next, add the flour and stir. Cook it out for a minute before adding the vegetable stock, followed by the coconut milk, the remaining teaspoon of maple syrup and the rest of the peanut butter and stirring again. Simmer for a few minutes, until thickened slightly, then take off the heat.
• To make the crunchy topping, put the chopped peanuts in a bowl with the breadcrumbs and a drizzle of rapeseed oil. Mix together and set aside.
• Scatter the peanut topping over the cauliflower, lightly pressing it in. Gently lift the cauliflower into the sauce using a large fish slice. Scatter the soya beans and reserved cauliflower leaves around the cauliflower in the sauce, and put the casserole dish in the oven for 10 minutes, until the topping is crisp.
• Garnish the cooked cauliflower with red chilli and spring onions and serve at the table with steamed rice.

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Mix half the peanut butter with 2 tablespoons curry powder, 2 tablespoons rapeseed oil, 1 teaspoon maple syrup and ½ teaspoon of salt in a bowl. Spoon the paste over the cauliflower and rub it in to fully coat. Roast on a baking sheet for 45 minutes.
• Meanwhile, heat a tablespoon of rapeseed oil in a shallow, ovenproof casserole dish and fry the onion, carrots and pepper over a low heat for around 15 minutes. Add the garlic and ginger, then the garam masala and the final tablespoon of curry powder. Next, add the flour and stir. Cook it out for a minute before adding the vegetable stock, followed by the coconut milk, the remaining teaspoon of maple syrup and the rest of the peanut butter and stirring again. Simmer for a few minutes, until thickened slightly, then take off the heat.
• To make the crunchy topping, put the chopped peanuts in a bowl with the breadcrumbs and a drizzle of rapeseed oil. Mix together and set aside.
• Scatter the peanut topping over the cauliflower, lightly pressing it in. Gently lift the cauliflower into the sauce using a large fish slice. Scatter the soya beans and reserved cauliflower leaves around the cauliflower in the sauce, and put the casserole dish in the oven for 10 minutes, until the topping is crisp.
• Garnish the cooked cauliflower with red chilli and spring onions and serve at the table with steamed rice.