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Curried Cauliflower Porridge
Mix up your porridge with this savoury sensation!
Serves 2|Takes 25 minutes
INGREDIENTS:
80g Flahavan’s Organic Oats
1 small cauliflower
½ tsp. turmeric
2 tsp. sunflower oil
Salt and pepper
1 tbsp. butter or ghee
2 heaped tsp of madras paste
200ml coconut milk
200ml water
2 tbsp. mango chutney
2 tbsp. natural yoghurt
2 tbsp. toasted flaked almonds
Handful of coriander
1 small green chilli, finely sliced
METHOD:
Preheat the oven to 180°C
Peel away the outer green leaves and cut two chunky steaks from the centre of the cauliflower
Mix the turmeric with the sunflower oil and season with salt and pepper
Place the cauliflower steaks on a flat baking tray lined with foil and brush with the turmeric oil mix. Roast for 15-20 minutes or until golden brown around the edges.
Meanwhile, grate the remaining cauliflower. Then add it to a medium-sized saucepan and dry fry for 2-3 minutes by moving the cauliflower around in the pan to remove any excess water
Add the butter and madras paste to the pan and cook for another 2-3 minutes, stirring to coat the cauliflower
Add Flahavan’s Oats, coconut milk and water to the pan and continue cooking, stirring regularly for 10-15 minutes
Spoon the porridge into two bowls and top each with a roasted cauliflower steak, a dollop of mango chutney and yoghurt. Finish by sprinkling over the flaked almonds, coriander and green chilli to serve
