German dishes tend to have a rich earthiness to them. With just a few herbs, key seasoning techniques, and sheer creativity, they transform simple ingredients like cauliflower into a delectable and delightful dish. In this particular recipe, cauliflower steaks are coated in curry powder and thyme, submerged in savory broth, and encrusted with a mixture of chopped cashews, coconut oil, parsley, and chives. It's bright, herby, and very satisfying.
German Roasted Cauliflower With Curry Cashew Crust [Vegan]
For the Curry Cashew Crust:
- 1 1/2 cups cashews, chopped
- 2 tablespoons coconut oil, melted
- 2 1/2 teaspoons kosher salt
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
For the German Roasted Cauliflower Filling:
- 2 heads of cauliflower, cored and cut lengthwise into 1/2-inch thick slices
- 2 tablespoons grapeseed oil
- 1 teaspoon curry powder
- Leaves from 2 sprigs fresh marjoram or thyme
- Preheat oven to 375°F.
- In a small bowl, combine cashews, coconut oil, 1 teaspoon salt, parsley, and chives. Stir well to mix. Set aside.
- In a large bowl, combine cauliflower, grapeseed oil, curry powder, marjoram/thyme, and remaining 1 1/2 teaspoons salt and toss gently, until cauliflower slices are coated evenly.
- Transfer the dish to a baking dish. Pour water to the depth of 1/2 inch at the bottom of the dish, cover dish with aluminum foil and transfer into oven to bake.
- Bake until cauliflower is beginning to get tender, about 30 minutes. Remove the dish from the oven, remove foil, and top the cauliflower evenly with the cashew mixture. Return the dish, uncovered, to the oven and roast until cauliflower is tender when pierced and the curry cashew crumb is nicely browned, an additional 20 minutes.
- Let cool for a few minutes before serving.
German roasted cauliflower will keep in the refrigerator, covered, for a week.