Roasted Indian Tandoori Cauliflower Steaks Recipe
This delicious Indian influenced roasted Tandoori cauliflower recipe is super simple to make and it is great served either as a main with lots of sides or as superb vegetable side dish.
Servings 2 Servings
Calories 228kcal
Ingredients
- 2 Large Cauliflower Steaks Around 175-200g Each
- 1 tablespoon Cooking Oil
- Freshly chopped coriander for Garnish
For the Tandoori Paste
- 35 g Thumb Sized Piece Ginger
- 3 Cloves Garlic
- ½ teaspoon Salt
- ¼ teaspoon Ground Cumin
- 1 tablespoon Kashmiri Chili Powder
- 1 teaspoon Garam Masala
- ½ teaspoon Turmeric
- 15 g ⅓-½ Packed Cup Fresh Coriander
- 1 tablespoon Lemon Juice
- 1 tablespoon Cooking Oil
- 50 g ¼ Cup Yoghurt
Instructions
- Peel and grate the ginger and toss it into a medium mixing bowl.
- Peel the garlic cloves, roughly chop them and mash them to a paste with the side of a knife; sprinkling a little of the salt over them helps with this process. Throw the garlic mash into the bowl with the ginger.
- Add the remaining ingredients for the marinade into the bowl and give everything a good mix.
- I start with a large head of cauliflower for this recipe, cut it in half and then take two 25-35mm (1-1½") thick slices from each side of the central cut. There will be plenty left over. See my FAQ section for ideas on using or storing them.
- Using a pastry brush (a silicon brush avoids a lingering odour), cover the cauliflower steaks generously with the tandoori paste, trying to get into all of the nooks and crannies.
- Line a baking tray with foil (to minimise washing up), add a baking grid and place the cauliflower on the grid. Bake in a fan-assisted oven at 220°C or 430°F for 35-40 minutes, removing halfway through the cooking time and drizzle with one tablespoon of oil.
Nutrition
Serving: 1 | Calories: 228kcal | Carbohydrates: 19g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Cholesterol: 2mg | Sodium: 754mg | Fiber: 7g | Sugar: 7g
