Hello lovely readers,
Today, I’m excited to share a dish that’s bound to tickle your taste buds and bring a burst of vibrant spices to your table: Tandoori Cauliflower Steaks with Mint-Cilantro Chutney. This recipe combines the robust flavors of traditional Indian spices with the hearty texture of cauliflower, finished with a refreshing chutney.
I’ve always been fascinated by the magic of tandoori cooking. The blend of spices, the tanginess of the yogurt, and the depth of flavor that develops when marinated perfectly all come together to create something truly special. While we all love the classic chicken tandoori, I thought, why not give the humble cauliflower a chance to shine? It’s beautiful how this versatile vegetable can hold its own against such bold flavors.
The journey begins with creating the marinade. It’s a delightful mix of Greek yogurt, aromatic spices like cumin, coriander, and garam masala, and a hint of cayenne pepper for that perfect kick. The marinade not only infuses the cauliflower with flavor but also tenderizes it, making each bite melt-in-your-mouth delicious.
Marinating the cauliflower overnight is key here. Trust me, the extra time really allows the flavors to seep in. If you’re in a rush, a minimum of an hour will do, but for those deep, rich flavors, overnight is best.
As the cauliflower steaks roast away in the oven, your kitchen will be filled with the most tantalizing aromas. It’s like a warm hug, promising a hearty and flavorful meal ahead. While the cauliflower is getting its golden, slightly charred edges, we move on to the star condiment: the Mint-Cilantro Chutney.
This chutney is my absolute favorite. It’s incredibly refreshing and pairs wonderfully with the tandoori spices. A blend of fresh cilantro, mint leaves, green chili, yogurt, and a touch of lemon juice creates a vibrant and tangy sauce that you’ll want to put on everything.
Once the cauliflower steaks are ready, you’ll see how beautifully they’ve absorbed the marinade. The edges should be slightly crisp, with a tender inside – perfection! Drizzle some of the Mint-Cilantro Chutney over the top, or serve it on the side for a more hands-on dipping experience. Either way, it’s a delightful combination.
This dish isn’t just about the bold flavors; it’s also a healthy and satisfying option for a weeknight dinner or even a weekend lunch. Cauliflower is rich in vitamins and low in calories, making it a great choice for those looking to maintain a balanced diet.
I hope this recipe brings as much joy and delight to your table as it does to ours. Whether you’re a seasoned pro or a newbie in the kitchen, this Tandoori Cauliflower Steaks with Mint-Cilantro Chutney is sure to impress.
Happy cooking, and as always, let me know how your culinary adventure goes!
Cheers,
Al
Ingredients
### For the Tandoori Cauliflower Steaks:
– 1 large cauliflower (about 2 lbs), cut into 1-inch thick steaks
– 1 cup plain Greek yogurt
– 1 tbsp lemon juice
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 inch fresh ginger, minced
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1 tsp ground turmeric
– 1 tsp ground paprika
– 1/2 tsp ground cayenne pepper
– 1 tsp garam masala
– 1/2 tsp salt
### For the Mint-Cilantro Chutney:
– 1 cup fresh cilantro leaves
– 1/2 cup fresh mint leaves
– 1 small green chili, chopped
– 1/2 cup plain Greek yogurt
– 1 tbsp lemon juice
– 1 tsp sugar
– 1/2 tsp salt
– 2 tbsp water (or as needed for consistency)
Method
### Method:
1. **Prepare the Marinade:**
– In a mixing bowl, combine 1 cup plain Greek yogurt, 1 tbsp lemon juice, 2 tbsp olive oil, minced garlic, ginger, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground turmeric, 1 tsp ground paprika, 1/2 tsp ground cayenne pepper, 1 tsp garam masala, and 1/2 tsp salt. Mix until well combined.
2. **Marinate the Cauliflower:**
– Arrange the cauliflower steaks in a single layer on a baking sheet. Brush both sides generously with the tandoori marinade. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
3. **Preheat the Oven:**
– Preheat your oven to 400°F (200°C).
4. **Roast the Cauliflower Steaks:**
– Remove the marinated cauliflower steaks from the refrigerator. Place them on a parchment-lined baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is tender and slightly charred on the edges.
5. **Prepare the Mint-Cilantro Chutney:**
– While the cauliflower is roasting, prepare the chutney. In a blender or food processor, combine 1 cup fresh cilantro leaves, 1/2 cup fresh mint leaves, chopped green chili, 1/2 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tsp sugar, 1/2 tsp salt, and 2 tbsp water. Blend until smooth, adding more water if necessary to achieve the desired consistency.
6. **Serve:**
– Once the cauliflower steaks are done roasting, arrange them on a serving platter. Drizzle the Mint-Cilantro Chutney over the top or serve on the side for dipping. Enjoy immediately.
