Cauliflower steaks with tandoori marinade

Crispy roasted cauliflower slices marinated with aromatic Indian spices
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Cauliflower steak is a 100% vegetarian appetizer dish that is spicy and crunchy. The word “steak” is a bit mis-leading, as it commonly refers to meats. But “Steak” is also used for vegetarian dishes that resemble the cooking of meat steaks such as tofu, cauliflower or mushrooms. I prepared the cauliflower steaks with a fresh head of cauliflower and a marinade made with greek yoghurt, garam masala, few other indian spices,  ginger-garlic paste, fresh cilantro and mint. I used an oven-toaster-grill to roast my cauliflower steaks but you can also roast them on a charcoal or gas grill or roast the steaks on a pan with little oil.

The cauliflower steaks are best served with a side of naan or saffron rice  and Indian coriander & tamarind chutneys.  You can also use a simple yogurt raita to sooth the spiciness that is made with creamy yoghurt, grated cucumber, salt, cumin powder and finely chopped dill or cilantro.

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Cauliflower steaks with tandoori marinade

Difficulty: Beginner Prep Time 30 min Cook Time 30 min Total Time 1 hr Servings: 5

Description

An easy appetizer recipe of Cauliflower florets infused with aroma of Indian spices. 

 

Ingredients

Instructions

  1. Equipment needed

    Oven-toaster-grill OR charcoal grill or Frying Pan

     

  2. Prepare the Tandoori marinade

    • Chop the cilantro and mint
    • Mix all the ingredients and only half quantity of cooking oil
    • Whisk thoroughly until all the ingredients have blended well in yoghurt
    • Store the marinade in the refrigerator until you are ready to use it

  3. Prepare the Cauliflower

    • Remove all the leaves from the cauliflower head
    • Cut the cauliflower head into half
    • There are two ways we can cut the cauliflower.

    Option -1 : cut each half into slabs/slices of 1 inch thickness to give it an appearance similar to meat steaks

    Option-2 :  Cut each half into 4-5 pieces by separating groups of florets. Do not break the florets into very small pieces as they will get burnt during grilling. 

    • Apply the yogurt marinade on all the cauliflower pieces uniformly. Make sure to rub the marinade into all the gaps
    • Let the cauliflower rest for about 20 minutes

  4. Grill the Cauliflower steaks

    • Spread the cauliflower pieces on a flat baking sheet
    • Bake in the oven at 400F for about 10-15 minutes until you see the cauliflower change color and dark spots begin to appear
    • Take the tray out of the oven. Turn over the cauliflower pieces to expose the sides that are still raw. 
    • Increase the heat to 450F and bake for another 10 minutes
    • Remove the tray from the oven when the cauliflower surface starts to char. Some charring is good to get the perfect taste and even roasting of the cauliflower

  5. Serving

    • The cauliflower steaks are best served with a side of naan or saffron rice  and Indian coriander & tamarind chutneys. (Click the links for reference)
    • You can also use a simple raita to sooth the spiciness that is made with creamy yoghurt, grated cucumber, salt, cumin powder and finely chopped dill or cilantro.

Notes

  •  The marinade can be refrigerated for upto 1 week
  • The cauliflower steaks are best eaten when still hot and fresh from the oven
Keywords: Tandoori, Cauliflower, Indian, Steaks

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