No-Waste Tandoori Cauli Steaks

0:40 m

As well as being outrageously tasty and pretty to look at, this is a creative and budget-friendly dish to get the most of your ingredients and minimise food waste! From the humble cauliflower you'll get three completely different elements - spiced steaks, herby 'rice' and roasted leaves for a side of greens. Chuck in a few extra stock cupboard bits into a blender or bowl, and you've got yourself some super easy, dreamy garnishes. The end result is a really impressive Indian-inspired dish packed with loads of different colours, flavours and textures on one plate, perfect for entertaining or just a special dinner. It really is that simple!

Start cooking ➞




For the marinated cauliflower steaks

<item-todo-done>3 tbsp vegetable oil<item-todo-done><item-todo-done>2 tbsp smoked paprika<item-todo-done><item-todo-done>2 tbsp cumin<item-todo-done><item-todo-done>2 tbsp garlic powder<item-todo-done><item-todo-done>1 tbsp garam masala or curry powder<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>2 medium cauliflower<item-todo-done><item-todo-done>100g plant-based yoghurt<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done>

For the pickled red onion

<item-todo-done>1 red onion<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>100ml vinegar - rice, white/red wine, cider are all fine<item-todo-done><item-todo-done>½ tsp sugar<item-todo-done><item-todo-done>100ml hot water<item-todo-done><item-todo-done> chilli flakes<item-todo-done>

For the coriander sauce

<item-todo-done>3 tbsp white wine vinegar<item-todo-done><item-todo-done>5 tbsp neutral oil<item-todo-done><item-todo-done>80g fresh coriander<item-todo-done><item-todo-done>1 ½ lemons<item-todo-done><item-todo-done>20g fresh ginger<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>2 green chillies<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done> pinch of sugar<item-todo-done>

For the cauliflower rice

<item-todo-done>1 tsp cumin<item-todo-done><item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp turmeric<item-todo-done><item-todo-done> leftover cauliflower florets<item-todo-done><item-todo-done> handful of coriander leaves<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

For the roasted cauliflower leaves

<item-todo-done> reserved leaves from cauliflower heads<item-todo-done><item-todo-done> tbsp vegetable oil - for drizzling<item-todo-done><item-todo-done> tsp salt to taste<item-todo-done><item-todo-done>½ Juice of 1 lemon<item-todo-done>

Before you start

Preheat oven to 200˚C, fan setting | Large bowl or roasting dish (large enough to marinade cauliflower steaks) | 2 large baking trays | Powerful blender | Frying pan

Prepare your cauliflower steaks

  • Cut the cauliflower into four 3cm thick steaks, going vertically down the central part so you get a nice cross-section from the florets to stalk
  • Cut two steaks from the widest part of each cauliflower so all the steak pieces are a similar size
  • Reserve all leaves and remaining cauliflower florets for later

Make the marinade

  • Add the yoghurt, juice and zest of the lemon, and all remaining spices for the steaks into a large bowl or roasting dish, and mix well to make a smooth marinade paste
  • Adjust consistency and taste as needed
  • Add your cauli steaks to the marinade and brush all over to coat
  • Transfer the steaks to a roasting tray, and roast for 30-40 minutes, or until the steaks are charring on some edges and the thickest part of the stalk can be pierced easily with a knife but still has a slight bite
  • Cover the tray with foil if the cauliflowers are darkening too quickly

Meanwhile, make your pickled red onions

  • Finely slice the onion
  • Add the sugar, salt, vinegar and hot water to a bowl and whisk to fully dissolve the sugar and salt
  • Add the sliced onions to the pickle liquid, pushing down to ensure everything is covered
  • Leave to pickle while you prepare the rest of your dish

Make the coriander sauce

  • Peel the garlic and ginger
  • Chop the ginger and chilli into rough chunks (deseed if you want a less spicy sauce), and tear the coriander (including stalks) into smaller bunches to fit into the blender
  • Zest and juice the lemon into the blender
  • Add the oil, salt and vinegar, and blend everything to make a smooth sauce
  • Add salt and pepper to taste

Prepare and roast the cauliflower leaves

  • Add the reserved cauliflower leaves to a baking sheet, drizzle over a glug of oil, salt and pepper, chilli flakes, squeeze of lemon and toss to coat all the leaves
  • When your steaks have had 25 minutes, add this tray to the oven and roast the leaves and steaks together for a further 5-7 minutes

Make the cauliflower rice

  • Break the remaining cauliflower into pieces into large florets, and pulse in a blender to make rice-size grains (do not overpack the blender or overblend, or they may get mushy)
  • Add the vegetable oil to a frying pan over medium heat
  • Fry the spices for a couple of minutes, until fragrant
  • Add the cauliflower rice and stir to coat until heated through, adding a little more oil if the pan is looking dry
  • Finely chop the coriander and mix into the rice
  • Add salt and pepper to taste

Time to serve

  • Plate up your steaks with the roasted cauliflower leaves and rice, and spoon over some coriander sauce across everything
  • Drain your pickled red onions and add on top of your steaks
  • Add a final squeeze of lemon juice over everything if you like
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