The weekend is coming, and maybe you’d like something super simple to make with a ton of flavor. Don’t worry, I’ve got you covered. This Tandoori Cauliflower Steak couldn’t be easier, and it’s loaded with spices that’ll make your taste buds happy campers.
I’ve been obsessed with cauliflower lately, eating it at least twice a week; I’ve turned it into rice and mash and even tried sautéing it. But in my quest to make more proteins for my plate that aren’t vegan meats, the cauliflower steak seemed like a natural fit.
When you’re preparing to make these, be sure to get the biggest head of cauliflower you can find. The smaller ones tend to fall apart because the stems to the florets are too small. So think big!
If you’re looking for a full-on Indian meal, I recommend making these with my Spicy Red Lentil Dal—they make a great pair!
- 1 large head cauliflower
- 1 Tbsp. melted butter substitute
- 1 tsp. paprika
- ½ tsp. turmeric
- 1 Tbsp. garam masala
- ½ tsp. cloves
- 1 tsp. cumin
- Preheat oven to 400°F.
- Cut stem off cauliflower so it sits flat; remove leaves.
- Starting in middle, slice 4 steaks out of head; save florets for other use.
- Line baking sheet with parchment paper and place 4 steaks on it.
- Brush top of steaks with butter, then spread on rub (about 1 tsp. per steak).
- Heat 20 minutes.
- Flip steaks, rub with butter and rub and then heat for another 15 minutes or until steaks are tender.