“Golden Glory: Curried Cauliflower Steaks with a Spicy Tomato Chutney”

Hello, fellow food lovers! Today I’m excited to share a recipe that’s been a true hit in my household: Curried Cauliflower Steaks with a Spicy Tomato Chutney. If you’re looking for a dish that turns everyday vegetables into something truly spectacular, you’re in for a treat!

Now, don’t get me wrong, I love to delve into a juicy steak or a hearty casserole every now and then, but this dish is all about celebrating the humble cauliflower and the powerful punch it can pack with the right spices and accompaniments. Plus, it’s a fantastic way to add more veggies to the dinner table, and it’s been warmly received by both the adults and kiddos in our home.

When I first started riffing on the idea of cauliflower steaks, I must admit, I was a bit skeptical. Would these vegetable slices really satisfy? Could they hold their own as the star of the plate? And, the answer is a resounding yes! Brushing these steaks with a fragrant blend of curry powder, cumin, and turmeric transforms them into golden, aromatic slices of goodness. They’re roasted until tender but with a delightful bit of bite—you know, the kind where the edges get that perfect slight charring. It’s magical!

And let’s talk about the Spicy Tomato Chutney. This is where the real magic happens. Sautéing onions, garlic, ginger, and chili brings a depth of flavor to the table, while the tomatoes offer a sweet umami base that’s enhanced with just the right touch of brown sugar and apple cider vinegar. The result is a chutney that’s both tangy and spicy—perfect for spooning generously over our roasted cauliflower steaks.

On those busy nights when I’m in a rush to get dinner on the table, this dish is a lifesaver. It’s relatively quick to prepare, with a cooking time of just 30 minutes in the oven. As an added bonus, it makes the kitchen smell absolutely divine!

One of the things I adore about this recipe is how versatile it is. You can adjust the heat in the chutney to suit your taste—just add less chili or more if you’re feeling adventurous! It’s also a fantastic dish whether you’re serving it as a nutritious main or as a side dish to accompany your favorite protein.

As for my children, they find the colors vibrant and inviting and, dare I say, they tend to heap their plates with this dish without much prompting!

So, if you’re looking for a vibrant, flavorful dish that brings a bit of curry spice to your weekly meals, I hope you’ll give this a try. It’s a brilliant way to spice up your dinner routine while satisfying everyone at the table.

Thanks for stopping by, and happy cooking!

Ingredients

For the Curried Cauliflower Steaks:

1 large cauliflower head
3 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Spicy Tomato Chutney:

2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
1 red chili, finely chopped (adjust to taste)
400g canned chopped tomatoes
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 teaspoon mustard seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh coriander leaves for garnish (optional)

Method

For the Curried Cauliflower Steaks:

Preheat your oven to 200°C (392°F).
Remove the leaves from the cauliflower and trim the stem. Cut the cauliflower into 2-3 cm thick “steaks”. You should get about 3-4 steaks from a large head.
In a small bowl, mix together olive oil, curry powder, ground cumin, turmeric, salt, and black pepper.
Brush both sides of each cauliflower steak with the spice mixture, ensuring they are well coated.
Place the cauliflower steaks on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, flipping the steaks halfway through, until they are golden brown and tender.

For the Spicy Tomato Chutney:

While the cauliflower steaks are roasting, heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
Add the chopped onions and sauté for about 5 minutes, or until they become translucent.
Stir in the minced garlic, grated ginger, and chopped red chili. Cook for an additional 2 minutes, stirring frequently to prevent burning.
Add the canned tomatoes, brown sugar, apple cider vinegar, mustard seeds, salt, and black pepper to the saucepan. Stir well to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low. Allow it to cook for about 20 minutes, stirring occasionally, until the chutney is thickened and flavors have melded together.
Taste and adjust seasoning if necessary. If desired, use a hand blender to achieve a smoother consistency.