Coriander veal cutlets with cauliflower puree

Method

• Step 1
  Place coriander seeds in a mortar and pestle and pound until crushed. Sprinkle coriander over both sides of veal. Place veal, in a single layer, in a glass dish. Juice 4 of the grapefruit and combine with 125ml (1/2 cup) of oil in a jug. Pour over veal. Cover and place in the fridge for 3 hours or overnight to marinate.
• Step 2
  Meanwhile, heat 2 tablespoons of remaining oil in a saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes. Add cauliflower, stock and milk. Increase heat to medium-high and bring to the boil. Cook, uncovered, for 30 minutes or until cauliflower is tender. Drain and discard liquid. Place thecauliflower mixture and cumin in the bowl of a food processor and process until pureed. Transfer to a bowl. Taste and season with salt and pepper.
• Step 3
  Heat a chargrill over medium heat. Drain veal and discard marinade. Season both sides with salt and pepper. Cook half the veal on chargrill, turning once during cooking, for 15 minutes for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Repeat with remaining veal.
• Step 4
  Use a sharp knife to remove skin and white pith from remaining grapefruit. Thinly slice fruit crossways.
• Step 5
  Spoon cauliflower puree onto plates, top with mizuna and veal and sprinkle with pepper. Serve with grapefruit slices and drizzle with remaining oil.