No-Waste Tandoori Cauli Steaks
- Simple
- 0:40 m
- 30 ingredients
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!
Serves: 4
Ingredients
For the marinated cauliflower steaks
- 3 tbsp vegetable oil
- 2 tbsp smoked paprika
- 2 tbsp cumin
- 2 tbsp garlic powder
- 1 tbsp garam masala or curry powder
- 2 tsp salt
- 2 medium cauliflower
- 100g plant-based yoghurt
- Juice of 1 lemon
- 1 tsp turmeric
For the pickled red onion
- 1 red onion
- ½ tsp salt
- 100ml vinegar - rice, white/red wine, cider are all fine
- ½ tsp sugar
- 100ml hot water
- chilli flakes
For the coriander sauce
- 3 tbsp white wine vinegar
- 5 tbsp neutral oil
- 80g fresh coriander
- 1 ½ lemons
- 20g fresh ginger
- 3 garlic cloves
- 2 green chillies
- ½ tsp salt
- pinch of sugar
For the cauliflower rice
- 1 tsp cumin
- 1 tbsp vegetable oil
- 1 tbsp turmeric
- leftover cauliflower florets
- handful of coriander leaves
- Salt & pepper to taste
For the roasted cauliflower leaves
- reserved leaves from cauliflower heads
- tbsp vegetable oil - for drizzling
- tsp salt to taste
- ½ Juice of 1 lemon
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
Step 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
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
Ingredients
- 3 tbsp vegetable oil
- 2 tbsp smoked paprika
- 2 tbsp cumin
- 2 tbsp garlic powder
- 1 tbsp garam masala or curry powder
- 2 tsp salt
- 2 medium cauliflower
- 100g plant-based yoghurt
- 1 tbsp turmeric
- Juice of 1 lemon
Step 2
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
Ingredients
- 1 red onion
- ½ tsp salt
- 100ml vinegar - rice
- white/red wine
- cider are all fine
- ½ tsp sugar
- 100ml hot water
Step 3
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
Ingredients
- 3 tbsp white wine vinegar
- 5 tbsp neutral oil
- 80g fresh coriander
- 1 ½ lemons
- 20g fresh ginger
- 3 garlic cloves
- 2 green chillies
- ½ tsp salt
- pinch of sugar
- chilli flakes
Step 4
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
Ingredients
- reserved leaves from cauliflower heads
- tbsp vegetable oil - for drizzling
- tsp salt to taste
- ½ Juice of 1 lemon
Step 5
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
Ingredients
- 1 tsp cumin
- 1 tbsp vegetable oil
- leftover cauliflower florets
- handful of coriander leaves
- Salt & pepper to taste
- 1 tsp turmeric