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Tandoori-Spiced Cauliflower Steaks

Thick slices of cauliflower marinated in a vibrant, aromatic spiced yogurt sauce and roasted until perfectly tender with beautifully charred edges. A highly flavorful vegetarian centerpiece.

Prep 15 min Cook 30 min Total 45 min Level Easy

Serves 4

Ingredients

Cauliflower Steaks

2 whole Large heads of cauliflower — Leaves removed, stem trimmed but kept intact
1 tablespoon Olive oil — For greasing the pan

Tandoori Marinade

0.5 cup Plain whole milk Greek yogurt — Substitute plain unsweetened dairy-free yogurt to make vegan
2 tablespoons Olive oil or melted ghee
1.5 tablespoons Lemon juice — Freshly squeezed
3 cloves Garlic — Minced or grated
1 tablespoon Fresh ginger — Grated
1.5 teaspoons Garam masala
1 teaspoon Smoked paprika — Use Kashmiri chili powder if you have it
1 teaspoon Ground cumin
1 teaspoon Ground coriander
0.5 teaspoon Turmeric powder
0.25 teaspoon Cayenne pepper — Adjust to desired heat level
1 teaspoon Salt

Garnish

0.25 cup Fresh cilantro — Chopped
1 whole Lemon wedges — For serving

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly brush with 1 tablespoon of olive oil.
~5 min
Using parchment paper prevents the spiced yogurt mixture from heavily sticking and burning to the pan.
Prepare the cauliflower: Place a cauliflower head core-side down on a cutting board. Cut it straight down the middle to halve it. Then, cut a 1 to 1.5-inch thick slice from each of the cut halves to create 'steaks'. You should get 2 good steaks per head. Reserve the leftover florets for another use.
~5 min
Keep the core intact; it holds the steaks together.
In a medium mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, grated garlic, grated ginger, garam masala, smoked paprika, cumin, coriander, turmeric, cayenne, and salt until smooth.
~5 min
Taste the marinade before applying it; adjust salt or cayenne if needed.
Lay the cauliflower steaks flat on the prepared baking sheet. Using a pastry brush, coat the top and sides of each steak generously with the tandoori marinade. Carefully flip them over and coat the other side.
~5 min
Roast in the preheated oven for 25 to 30 minutes, or until the core of the cauliflower is easily pierced with a fork and the edges are starting to char.
~30 min
For extra char, turn the oven to broil for the last 2-3 minutes of cooking, watching closely so it doesn't burn.
Remove from the oven. Garnish with chopped fresh cilantro and serve immediately with fresh lemon wedges on the side.

Serve over basmati rice, quinoa, or with warm naan bread.

Nutrition

185

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

680

Sodium (mg)

Cholesterol (mg)

Equipment

Baking sheet
Parchment paper or aluminum foil
Large chef's knife
Cutting board
Medium mixing bowl
Pastry brush

Tips & Storage

Don't throw away the leftover cauliflower pieces! Toss them in any remaining marinade and roast them alongside the steaks.
If the yogurt marinade seems too thick, thin it with a teaspoon of water.
For a smoky flavor without a grill, a pinch of smoked salt or a drop of liquid smoke in the marinade works wonders.
Storage: Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in an air fryer until warmed through to maintain texture.