Hey there foodie friends,
Hope you’re all keeping well and staying inspired in your culinary adventures. As you know, my home is quite the bustling hive – four little ones running around and, of course, our allergy considerations ever present in the meal planning. It’s quite the juggling act but one that definitely keeps me on my toes and pushes my creativity in the kitchen.
Today, I’m really thrilled to share a dish with you that ticks all the boxes: it’s vibrant, packed with flavor, and caters to our egg, dairy, and soya-free needs. Introducing my “Grilled Tandoori Cauliflower Steaks with Dairy-Free Mint Coriander Chutney” – a mouthful to say and a delightful mouthful to eat, if I may say so myself!
The inspiration came as I was longing for something that teased the senses, a dish with a little exotic flair, yet still achievable on a busy weekday. And, as the food gods would have it, a majestic cauliflower was practically calling my name during our weekly shop. I knew immediately it was destined for the grill, to be transformed with some tandoori spices I’ve been eager to use.
Now, for those of you who may be cautious about venturing into the world of Indian spices – fear not! This is not the fiery, over-the-top heat you might be wary of. We’re talking a warm embrace of flavors that come together to create something really special. And those iconic grill marks? They don’t just add charm, they bring out a smoky undertone that makes this dish sing.
With the grill doing its magic, it’s onto the chutney – a zesty, refreshing counterpart that cools and complements. I’ve become quite enamored with the “whizz-it-all-together” nature of chutneys; it’s culinary art in its simplest form, yet the result is this beautifully complex condiment that elevates the humblest of dishes.
My little ones eyed these golden-brown beauties with fascination, their curiosity piqued by the aroma. And what a victory – finding another nutritious veggie recipe that my whole family can enjoy, without anyone missing the cheese or questioning the absence of meat.
Sitting down to eat, it was silent save for the chorus of contented ‘mmms’, and right then, I savored more than the food – I savored the moment, the harmony, the joy of shared dishes, and tastes that bring us all together.
Cauliflower may get dressed up in different cuisines, but in our home tonight, it’s flaunting its tandoori-style best. And honestly, I couldn’t be prouder of how this turned out. It’s a hearty pat on the back for this home cook, knowing that everyone’s full and happy.
So, to you and yours, I pass on this grilled beauty of a recipe – may it spark joy, satisfy your taste buds, and keep you all coming back for more.
Until the next kitchen escapade,
Al
Ingredients
– 1 large cauliflower (about 750g)
– 2 tablespoons olive oil
– 1 lemon, zest and juice
– 2 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 tablespoon paprika
– 1 teaspoon ground turmeric
– 1 teaspoon ground coriander
– 1/2 teaspoon cayenne pepper
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup coconut yogurt (120g)
– 1/2 cup fresh coriander leaves (15g)
– 1/2 cup fresh mint leaves (15g)
– 1 green chili, deseeded
– 1 tablespoon ginger, grated
– 1 tablespoon maple syrup
– 1 tablespoon lime juice
– Salt to taste
Method
1. Begin by preparing the cauliflower. Remove the outer leaves and trim the stem, leaving it intact. Slice the cauliflower from the top down into half-inch thick steaks, being careful to keep the florets connected to the stem. Depending on the size of your cauliflower, you should get about 3 to 4 good steaks with some smaller florets falling off. Set the steaks aside.
2. In a small bowl, combine olive oil, the juice of half a lemon, minced garlic, ground cumin, paprika, ground turmeric, ground coriander, cayenne pepper, 1 teaspoon of salt, and black pepper. Mix well to create a marinade.
3. Brush both sides of the cauliflower steaks with the marinade. Set aside and let them marinate for at least 30 minutes to absorb the flavors.
4. Preheat your grill or grill pan to medium-high heat, around 375°F to 400°F (190°C to 205°C). If using a grill pan, you may want to lightly oil it to prevent sticking.
5. Once preheated, place the cauliflower steaks on the grill. Cook for about 5 to 6 minutes on each side, or until you see char marks and the cauliflower has softened. Be gentle when flipping to keep the steaks from falling apart.
6. While the cauliflower is grilling, prepare the dairy-free mint coriander chutney. In a blender or food processor, combine coconut yogurt, fresh coriander leaves, fresh mint leaves, green chili, grated ginger, maple syrup, lime juice, and a pinch of salt. Blend until smooth.
7. Check the cauliflower steaks for doneness. They should be tender enough to be pierced with a fork but still hold their shape.
8. Once cooked, transfer the cauliflower steaks to a serving plate. Drizzle with the remaining lemon zest and a squeeze of lemon juice.
9. Serve the grilled cauliflower steaks with a generous amount of the mint coriander chutney on the side, or drizzled over the top.
10. Enjoy your exotic, flavorful meal that caters to the whole family, proving that mindful cooking can be both exciting and inclusive!
