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Roasted cauliflower steak

Roasted cauliflower steak with sweet potato purée, red onion bhaji and mango salsa

Enjoy this vegan, gluten-free recipe from Chris Morris, Head Chef at The Kitchen at The Donkey Sanctuary in Sidmouth


For the cauliflower steak and purée

  • 1 large sweet potato
  • 1 large cauliflower
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 1 tbsp oil
  • Salt & pepper

For the onion bhajis

  • 1 large red onion (half sliced, half diced)
  • 50g gram flour
  • ½ tsp baking powder
  • 1 tsp curry powder
  • ½ red chilli, finely chopped
  • 75ml cold water
  • Oil for frying
  • Salt

For the mango salsa

  • 1 ripe mango, finely diced
  • ½ red chilli, finely chopped
  • ½ red onion, finely diced
  • ½ red pepper, finely diced
  • Small bunch of coriander, finely chopped
  • Juice and zest of 1 lime
  • Salt


  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Roast the sweet potato in its skin in the oven for approximately 45 minutes until soft when squeezed. Set aside to cool slightly.
  3. While the sweet potato is cooking, prepare the cauliflower by cutting it into quarters through the stem. Mix the garam masala and turmeric with oil and rub all over the cauliflower. Leave to marinate for at least 15–30 minutes.
  4. While the cauliflower steaks are marinating, make the salsa by mixing the diced mango, chilli, red onion, red pepper and coriander. Add the lime zest and juice and season with salt.
  5. Once the sweet potato is cooked, lower the oven temperature to 190°C/170°C fan/gas mark 5. Place the cauliflower steaks in a roasting tray with 1cm water in the bottom, and season with salt and pepper. Cover with foil and bake for 15 minutes.
  6. Remove the foil and continue cooking for a further 5–10 minutes, until the cauliflower becomes slightly golden and has begun to soften.
  7. While the cauliflower is cooking, prepare the onion bhajis. Half fill a deep-frying pan with oil and heat to 175°C.
  8. Sift the gram flour and baking powder into a bowl, then add the chilli, curry powder and a pinch of salt, and mix well. Add 75ml of cold water and mix into a thick batter. Add the onion and stir until well coated.
  9. Divide this mixture into four bhajis and carefully place them into the hot oil. Fry for 3–4 minutes, turning occasionally until golden and crisp. Drain well.
  10. Remove the roasted sweet potato flesh from its skin and blend into a smooth, velvety purée. Season with salt and pepper.

To serve

Assemble the dish by placing the cauliflower, sweet potato purée, onion bhaji and mango salsa onto a plate. Some suggested garnishes are plain soya yoghurt, toasted peanuts, chopped coriander or a wedge of lime.

Recipe by Chris Morris

Head Chef

The Kitchen at The Donkey Sanctuary

Chris Morris. Head Chef at the Donkey Sanctuary

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