Kenyan-Style Coconut Curry with Roasted Cauliflower Steaks

1. Make the curry

Begin by warming 3 tablespoons of coconut oil over medium heat in a sauté pan. Add 1 teaspoon of yellow mustard seeds and let them pop for about 2-3 minutes, releasing their wonderful flavor.

2. Add the aromatics

Stir in 1 cup of finely diced yellow onion and sauté until they become soft and translucent, which should take about 5-7 minutes.

3. Add the spices

To the softened onions, add 1 tablespoon each of minced garlic and fresh ginger, followed by 1.5 teaspoons of Garam Masala, 1 teaspoon of chili powder, 0.5 teaspoon of ground turmeric, 2 bay leaves, and 1 teaspoon of kosher salt. Allow the spices to sauté for about 2 minutes to bloom their flavors.

4. Incorporate the tomatoes

In a separate bowl, break up a 14-ounce can of diced tomatoes with their juices and then transfer them to the pan. This will create a rich base for your curry.

5. Add the coconut milk

Pour in a 14-ounce can of unsweetened coconut milk. This adds a creamy texture to the curry. Let the mixture simmer and add a 2-inch cinnamon stick for extra depth of flavor. After 5 minutes, remove the cinnamon stick and continue to simmer the sauce for an additional 15 minutes to thicken.

6. Prepare the cauliflower

Preheat your oven to 450°F. While the oven heats, bring a large pot of water to a boil and add 1.5 teaspoons of coarse sea salt.

7. Slice and blanch the cauliflower

Cut 2 large cauliflower heads into 1-inch-thick slices. Carefully lower the cauliflower slices into the boiling water and blanch them for 2.5 minutes. This step helps to precook the cauliflower before roasting.

8. Roast the cauliflower

Arrange the blanched cauliflower steaks on a lined baking sheet and brush them with 0.25 cup of garlic oil. Roast in the preheated oven for about 25 minutes, until the cauliflower is golden brown and tender.

9. Prepare the panko mixture

While the cauliflower roasts, blend 1 cup of panko bread crumbs, 0.75 cup of packed fresh flat-leaf parsley leaves, and 0.5 teaspoon of salt in a food processor until finely mixed.

10. Broil the cauliflower

Once the cauliflower is roasted, coat the top of the steaks with the panko mixture, drizzle with the remaining 0.25 cup of garlic oil, and place them under the broiler until the topping is browned and crisp.

11. Serve

To serve, ladle the coconut curry into shallow bowls, place a roasted cauliflower steak on top, and garnish with garlic chips and additional parsley leaves. Serve alongside cooked black rice for a complete and satisfying meal.