Vegan No-Waste Tandoori Cauli Steaks Bosh TV

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