Hyderabadi Korma Recipe

Hyderabadi Korma Cauliflower Steak

Almond Snow & Herb Oil

Charred cauliflower steaks served over creamy Hyderabadi Korma with almond snow, herb oil and a bright pickled garnish. A premium vegetarian main made beautifully simple.

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Ingredients

• 1 packet Hyderabadi Korma
• 2 thick cauliflower steaks, par-cooked
• 100ml cream or coconut cream
• 2 tbsp toasted almond crumb
• 1 tbsp herb oil
• 1 tbsp pickled golden raisins or pickled onion
• 1 tsp lemon juice
• 1 tbsp butter or olive oil
• Salt and freshly cracked black pepper

Method

1. Heat butter or olive oil in a large pan over medium-high heat.

2. Add the par-cooked cauliflower steaks and sear for 3–4 minutes until deeply golden on one side.

3. Turn carefully and continue searing until the cauliflower is golden, tender and lightly charred.

4. In a small saucepan, combine the Hyderabadi Korma with cream or coconut cream.

5. Bring to a gentle simmer and cook for 3–4 minutes until smooth and creamy.

6. Finish the korma cream with lemon juice and stir well.

7. Season the cauliflower lightly with salt and freshly cracked black pepper.

To Plate

1. Spoon the Hyderabadi Korma cream onto a warm plate.

2. Place the cauliflower steak on top of the sauce.

3. Sprinkle toasted almond crumb over the cauliflower.

4. Drizzle herb oil around the plate.

5. Finish with pickled golden raisins or pickled onion.

6. Serve immediately.