Cauliflower steaks with tandoori marinade

Cooking Method ,
Cuisine ,
Difficulty Beginner
Time
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
  • 1 Large cauliflower
  • 1 cup Whole milk greek yoghurt ( home made also works)
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Garam Masala powder
  • 1/2 teaspoon Red chili powder
  • 2 teaspoons Ginger- Garlic paste
  • 1/2 teaspoon Salt
  • 1.5 tablespoons Fresh Cilantro (Finely chopped)
  • 2 teaspoons Fresh Mint leaves (Finely chopped)
  • 2 tablespoons Cooking oil
  • 1 teaspoon Lemon / Lime juice
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
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.