Tandoori Ghobi Steaks
I know, we normally associate Tandoori flavours with a meat protein…big hearty flavours which knock hunger for six and leave the senses reeling from a complex mix of smoky tenderness. However, would you put the words ‘cauliflower’ and steak’ together? Trust me, when you’ve tasted this tandoori cauliflower you’ll want for nothing more, the cauliflower texture is transformed and whilst crispy on the outside these steaks are gorgeously creamy and tender on the inside. This vegetarian tandoori recipe can easily be adpated to a vegan tandoori cauliflower version.
- 2 large cauliflowers
- 250g Greek Yoghurt (or vegan equivalent)
- 2 tsp ginger paste
- 2 tsp garlic paste
- 2 tsp garam masala
- 1 tsp chilli powder
- 1 tsp turmeric
- 2 tbs lemon juice
For grilling and dusting
- 2 tbs vegetable oil
- Lemon juice
- Chaat Masala
- 2tbs chopped coriander leaves
How To Make Tandoori Cauliflower Steaks
- Remove the outer leaves and trim the stem end. Hold cauliflower with its base on a cutting board. With a sharp knife, make one cut through the centre of the cauliflower to divide it in half. Now cut each half into two 3/4-inch thick slices.
- Thoroughly mix all the marinade ingredients until smooth and pink.
- Pre-heat oven to 200oC.
- Oil a large baking tray. Paste the marinade over the cauliflower steaks, sprinkle with vegetable oil and bake for around 30 minutes until crispy and golden around the edges.
- Remove, sprinkle with lemon juice and dust with chaat masala, flutter with coriander leaves.