Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

No-Waste Tandoori Cauli Steaks

No-Waste Tandoori Cauli Steaks
No-Waste Tandoori Cauli Steaks

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 stockcupboard 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!

Serves 4.

Ingredients
Method

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

Ingredients

For the marinated cauliflower steaks

  • 2 medium cauliflower
  • 100g plant-based yoghurt
  • 3 tbsp vegetable oil
  • 2 tbsp smoked paprika
  • 2 tbsp cumin
  • 2 tbsp garlic powder
  • 1 tbsp garam masala or curry powder
  • 1 tbsp turmeric
  • 2 tsp salt
  • 1 lemon

For the pickled red onion

  • 1 red onion
  • ½ tsp sugar
  • ½ tsp salt
  • 100ml vinegar (rice, white/red wine, cider are all fine)
  • 100ml hot water

For the coriander sauce

  • 80g coriander
  • 1.5 lemons
  • 20g ginger
  • 3 tbsp white vinegar
  • 3 garlic cloves
  • 2 green chilli
  • 5 tbsp neutral oil
  • ½ tsp salt
  • Pinch sugar

For the cauliflower rice

  • Leftover cauliflower florets
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tbsp vegetable oil
  • Handful coriander
  • Salt and pepper

Roasted cauliflower leaves

  • Reserved leaves from cauliflower heads
  • Generous drizzle vegetable oil
  • Salt
  • Pinch chilli flakes
  • 1/2 lemon

Method

  1. 1.

    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

  2. 2.

    Marinade your cauli steaks | 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

  3. 3.

    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

  4. 4.

    Roast the steaks | 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

  5. 5.

    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

  6. 6.

    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

  7. 7.

    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

  8. 8.

    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