Coconut Turmeric Relish Recipes

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COCONUT-TURMERIC RELISH



Coconut-Turmeric Relish image

The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.

Provided by Claire Saffitz

Categories     Bon Appétit     Condiment/Spread     Condiment     Raisin     Coconut     Ginger     Lemon Juice     Chile     Mustard     Vegetarian     Vegan     Wheat/Gluten-Free

Yield 2-4 Servings

Number Of Ingredients 10

1/4 cup golden raisins
1/4 cup fresh lemon juice
4 garlic cloves, thinly sliced
1/3 cup extra-virgin olive oil
1/4 cup unsweetened coconut flakes
1 Fresno chile, seeds removed, finely chopped
1 1/2" piece ginger, peeled, finely grated
1 Tbsp. mustard seeds
1/2 tsp. ground turmeric
Kosher salt, freshly ground pepper

Steps:

  • Combine raisins and lemon juice in a small bowl; let sit 15-20 minutes for raisins to plump.
  • Meanwhile, combine garlic, oil, and coconut in a small saucepan and set over medium-low heat. Cook, swirling pan often, until oil is bubbling and garlic and coconut are golden, 6-8 minutes. Remove from heat immediately and stir in chile, ginger, mustard seeds, and turmeric. Transfer to a heatproof measuring glass and let cool.
  • Add raisins and lemon juice to garlic mixture and toss to coat; season relish with salt.

CAULIFLOWER STEAKS WITH COCONUT-TURMERIC RELISH



Cauliflower Steaks With Coconut-Turmeric Relish image

Because cauliflower steaks are held together by the piece of stem at the base of each head, you can really only cut two thick steaks per cauliflower. Save the trim for making cauliflower rice or roasted florets.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Vegetarian     Vegan     Wheat/Gluten-Free     Cauliflower     Coconut     Ginger     Yogurt

Yield 2 servings

Number Of Ingredients 4

1 medium head of cauliflower
3 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
Plain whole-milk Greek yogurt and Coconut-Turmeric Relish (for serving; optional)

Steps:

  • Preheat oven to 400°F. Remove the toughest outer leaves from cauliflower (leave the tender inner leaves) and trim stem. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Trim off outer rounded edge of each piece to create two 1 1/2"-thick steaks; reserve trimmed off florets for making cauliflower rice or roasted cauliflower.
  • Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook cauliflower, gently lifting up occasionally to let oil run underneath, until deep golden brown, about 5 minutes. Add remaining 1 Tbsp. oil to skillet, turn steaks over, and season with salt and pepper. Cook until second side is golden brown, about 3 minutes, then transfer skillet to oven. Roast just until stems are tender when pierced with a cake tester or toothpick, 8-12 minutes. Let cool slightly.
  • If using relish, swipe some yogurt over each plate and place a steak on top. Spoon one-quarter of relish over each. Season with more salt and pepper.

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