Tandoori Cauliflower Steaks | Recipe
So this is a super easy recipe, that creates delicious results and is as simple as you would like to make it!
Large Cauliflower- I usually get 2/3 ‘steaks’ per large cauliflower
Vegan Yogurt - my favourite is Alpro Go On
Tandoori/Curry paste - either can make one but I just bought one
Coriander - Fresh
Veg of your choice, I used peppers and spinach
Cut out your steaks from the Cauliflower, to do this I leave the stalk in tact and cut two/three steaks at the centre of the Cauliflower. Do not waste the rest of the cauliflower as this can be used later.
Mix half of your Tandoori paste with 4 heaped table spoons of yogurt. Add more yogurt if this is not sufficient depending on spice level you desire.
Marinade your steaks, and any of cuts of the cauliflower in your tandoori yogurt paste. Ideally do this for at least a couple of hours.
Then you want to cook the cauliflower, drizzle with oil, then I did mine on about 160 degrees for about 40 minutes. They should come out soft, but still hold together, and the marinate should be darkened in places. Make sure you cook up any florets of cauliflower too.
Whilst this is cooking prepare the curry base to serve with the steaks.
I take the onion, garlic, remaining curry paste, a small bunch of coriander stalks and about a cup of water and blitz these in a blender.
Then in a pan drizzle oil and pour in the mix from the blender. Cook until most of the water is gone.
Add in your chopped veggies, I used peppers and then added spinach nearer the end.
Once your veggies have softened mix in the chopped tomatoes and leave to simmer for 10 minutes.
Take off the heat and stir in a table spoon of yogurt.
I like to finish the curry off by taking the cooked off cuts of cauliflower and stirring these into the curry, and then placing the cauliflower steaks on top. I then cook this back in the oven for ten minutes.
Serve with rice, and if you like is spicy lots of fresh red chilli