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Tandoori Cauliflower Steaks with Coriander Chutney
Tandoori Cauliflower Steaks with Coriander Chutney
Indian
Side
45 mins
Vegetables/vegetarian
Easy
Serves
4 as a Side and 2 as a Main

Tuck into these delicious tandoori cauliflower steaks by Walthamstow restaurant Spice Box, served with a zingy coriander chutney for extra kick. This works well as a side, or as a main with your favourite Indian side dishes.

Recipe courtesy of
Ingredients

Tandoori Cauliflower Steaks

  • 1 medium cauliflower, outer leaves removed and sliced into steaks
  • 150ml of vegetable oil
  • 4 large cloves of garlic, peeled and grated or crushed
  • A thumb-size piece of ginger, grated
  • 1 tbsp of smoked paprika
  • 1 tsp of chilli powder
  • 1/2 tsp of turmeric
  • 1 tbsp of curry powder
  • ½ tbsp of ground cumin
  • ½ tbsp of ground coriander
  • 1 tsp of fine sea salt
  • ½ a lemon, juiced
  • Salt, to taste

Coriander Chutney

This will make more than you need. It will last up to 2 weeks stored in a sealed container in your fridge – eat it on salads, quinoa and spiced chickpeas!

  • 100ml of vegetable oil
  • 100ml of water
  • 5 cloves of garlic, peeled
  • 2 green chillies, stalks removed
  • 2 tsp of salt
  • 2 tsp of sugar
  • 2 limes, juiced
  • 3 tbsp of white wine vinegar
  • 4 large bunches of coriander, stalks included
Method
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Method
  1. Prepare your cauliflower by removing the tough outer leaves but make sure you keep the other leaves intact. Cut the cauliflower into steaks about 1.5cm thick and lay them on a baking tray.
  2. Mix all the remaining ingredients together in a bowl and pour the spiced oil over the cauliflower steaks, using your hands to make sure each side is well-coated. Leave them to marinate for 20 minutes.
  3. For the coriander chutney, put everything in a blender and blend until a smooth chutney is formed. If you have a small blender, start by blending everything apart from the herbs then slowly add the herbs in bit by bit.
  4. Place the steaks on your barbecue and cook for 10 minutes on each side, or until they are soft and evenly golden, and charred in places. Serve with the coriander chutney, and side dishes if serving as a main.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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