Bombay Cauliflower Steak with Roasted Onion Bhaji

This dish is full of anti-inflammatory spices. Coriander in particular contains liver and bile-supporting detox antioxidants.

Taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type.

Serves 1 - Metabolic Types (Di, I, C, De, T, O, S)

Ingredients

For the cauliflower steak:

• 1 tsp ground turmeric

• 1 tsp ground coriander

• 1 tsp black mustard seeds

• 1 tsp ground cumin

• ½ tsp flaked sea salt

• 120g cauliflower steak

• 1 garlic clove, minced

For the onion bhaji:

• ½ tsp ghee or coconut oil

• 1 medium onion, sliced

• 1 red chilli, deseeded and finely
  sliced

• 1 tsp ground turmeric

• 2 tbsp gram flour

• 50ml vegetable stock

• Fresh coriander to serve

Method

1. Preheat the oven to 180ºC. Blend the spices, salt and garlic together,
   then add 1 tablespoon of water to make a paste. Rub the paste
   over the cauliflower steak and roast in the oven for 15–20 minutes or
   until tender.

2. Heat the ghee in a saucepan and add the sliced onion and a pinch of
   salt. Cook over a low heat for 5 minutes or until softened. Add the chilli and turmeric and cook for a further 2 minutes.

3. Take off the heat, mix
   in the gram flour to coat the onions, then gradually add the vegetable
   stock to create a sticky batter holding the onions together.

4. Divide into 3 patties on a lined or greased baking tray and press down to flatten. Bake for 10 minutes or until golden and crisp.

5. Serve garnished with
   fresh coriander.

   Optional carb: serve with 3 tablespoons of basmati
   or wild rice.