Golden, smoky and packed with warming Indian-inspired spices, these tandoori roast cauliflower steaks prove that vegetables can be the star of the meal. Served on a bed of cool cucumber yoghurt and finished with a punchy chilli and onion salsa, this vibrant dish is perfect for an easy weeknight dinner or an impressive meat-free feast.
Tandoori roast cauliflower steaks with cucumber yoghurt & chilli
Ingredients
- 1⁄2 cup plain yoghurt
- 2 garlic cloves, finely chopped
- 2 tsp finely grated ginger
- 1 tsp smoked paprika
- 1 tsp talk
- 1⁄2 tsp ground coriander
- 1⁄2 tsp garam masala
- 1⁄2 tsp cayenne pepper
- 1⁄2 lemon, juiced
- 1 large cauliflower head, sliced 1 1⁄2
- cm slices
- Cucumber Yoghurt
- 1 cup plain yoghurt
- 1 tsp garlic powder
- 1 lemon, juiced
- 1⁄2 cucumber, finely chopped
- 1 tbsp honey
- 2 tbsp coriander, finely chopped
- 2 tbsp mint, finely chopped
- To serve
- 1⁄2 red onion, finely chopped
- 1 fresh green chillies, thinly sliced
- 2 limes, juiced ( or lime juice)
- 1 tsp salt
Instructions
1.Preheat oven to 220oC.
In a large bowl, combine all the ingredients, except the
cauliflower steak and mix well.
2.Add the cauliflower steaks and gently coat with the
marinade.
3.Lightly oil a baking tray. Place the cauliflower steaks
onto the baking tray . Bake for 30 minutes, turning every
10 minutes, basting as needed with any leftover
marinade
Cucumber Yoghurt
1.Combine all the ingredients together in a bowl and mix to
combine
To serve
1. Combine all red onion, chillie, lime juice and salt together in a
bowl and mix well. Set aside.
2. Spoon cucumber yoghurt on to a plate and top with
cauliflower steaks. Drizzle over red onion and chillies. Season
and enjoy.
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