Grilled Tandoori Cauliflower Steaks
Summary
Dive into the smoky, spiced world of Grilled Tandoori Cauliflower Steaks—a dish that promises to mesmerize your taste buds with its charred edges and robust flavors. Perfect for those who seek a healthy yet hearty alternative, this recipe is a treasure trove of nutrients packed into one sizzling experience. If you’ve been hunting for a way to spruce up your meal routine, these cauliflower steaks are the game changer your kitchen routine needs. Let’s embark on a culinary journey that transforms the humble cauliflower into a bold, flavor-packed delight!
Ingredients and Preparation Details
Time for Preparation: 15 minutes
Time for Cooking: 20 minutes
Total Time: 35 minutes
Ingredients for Grilled Tandoori Cauliflower Steaks:
- Cauliflower, 1 large head (cut into 1-inch thick steaks) (approximately 2 steaks per head)
- Greek yogurt, 1 cup (240ml)
- Tandoori masala, 2 tablespoons (30g)
- Garlic, minced, 2 teaspoons (10g)
- Ginger, grated, 1 tablespoon (15g)
- Lemon juice, 2 tablespoons (30ml)
- Paprika, 1 teaspoon (5g) (for color)
- Turmeric, ½ teaspoon (2.5g)
- Cumin, ½ teaspoon (2.5g)
- Coriander, ½ teaspoon (2.5g)
- Salt, 1 teaspoon (5g)
- Black pepper, ½ teaspoon (2.5g)
- Olive oil, 2 tablespoons (30ml)
Serves 2
Nutritional Facts Per Serving
- Calories: 200
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 5mg
- Sodium: 500mg
- Total Carbohydrates: 18g
- Dietary Fiber: 5g
- Sugars: 8g
- Protein: 12g
Detailed Instructions
- Begin by preheating your grill to medium-high heat.
- Rinse the cauliflower head and pat dry before slicing it into 1-inch thick steaks; you should get about 4 steaks from a large head.
- In a bowl, combine 1 cup of Greek yogurt with 2 tablespoons of tandoori masala.
- Add 2 teaspoons of minced garlic and 1 tablespoon of grated ginger to the mixture.
- Squeeze in 2 tablespoons of lemon juice for that tangy kick.
- Sprinkle 1 teaspoon of paprika, ½ teaspoon each of turmeric, cumin, and coriander, then add 1 teaspoon of salt and ½ teaspoon of black pepper.
- Whisk all the ingredients together until you get a smooth, vibrant marinade.
- Brush each cauliflower steak generously with olive oil before rubbing them down with the marinade, ensuring every nook and cranny is covered.
- Let the steaks marinate for at least 10 minutes to soak up all the flavors.
- Place the cauliflower steaks on the hot grill, and let them sear for about 10 minutes on each side, or until they are tender and have nice grill marks.
- Check the doneness with a fork; it should slide through with little resistance.
- Once done, remove the cauliflower steaks from the grill and let them rest for a couple of minutes.
Pro Tips
- Choosing the right cauliflower is crucial; go for the ones with tight florets and crisp, green leaves.
- Don’t skip the marinating time; it’s essential for flavor infusion.
- Keep an eye on the grill to prevent charring; a little char is delightful, but you don’t want to overdo it.
- If your steaks break apart, don’t worry; smaller pieces can be just as delicious and easier to handle.
- For an extra pop of flavor, serve with a side of mint-cilantro chutney or a squeeze of fresh lemon.
Serving Suggestions
Grilled Tandoori Cauliflower Steaks can be a showstopper of a main course or a side dish that steals the spotlight. Serve these juicy steaks on a bed of fluffy quinoa or alongside a crisp green salad. Drizzle some tahini sauce for a creamy finish or garnish with fresh cilantro to add a fresh contrast to the warm spices. Whether it’s a casual family dinner or a special gathering, these cauliflower steaks will be a conversation starter!
Remember, the charm of Grilled Tandoori Cauliflower Steaks lies not just in their robust flavor but also in their visual appeal. So, lay them out on a platter, let the vibrant colors dazzle, and watch as everyone digs into this delectable masterpiece. Happy grilling!
Grilled Tandoori Cauliflower Steaks
Nutritions
Ingredients
- – Cauliflower 1 large head (cut into 1-inch thick steaks) (approximately 2 steaks per head)
- – Greek yogurt 1 cup (240ml)
- – Tandoori masala 2 tablespoons (30g)
- – Garlic minced, 2 teaspoons (10g)
- – Ginger grated, 1 tablespoon (15g)
- – Lemon juice 2 tablespoons (30ml)
- – Paprika 1 teaspoon (5g) (for color)
- – Turmeric ½ teaspoon (2.5g)
- – Cumin ½ teaspoon (2.5g)
- – Coriander ½ teaspoon (2.5g)
- – Salt 1 teaspoon (5g)
- – Black pepper ½ teaspoon (2.5g)
- – Olive oil 2 tablespoons (30ml)
Instructions
- Begin by preheating your grill to medium-high heat.
- Rinse the cauliflower head and pat dry before slicing it into 1-inch thick steaks; you should get about 4 steaks from a large head.
- In a bowl, combine 1 cup of Greek yogurt with 2 tablespoons of tandoori masala.
- Add 2 teaspoons of minced garlic and 1 tablespoon of grated ginger to the mixture.
- Squeeze in 2 tablespoons of lemon juice for that tangy kick.
- Sprinkle 1 teaspoon of paprika, ½ teaspoon each of turmeric, cumin, and coriander, then add 1 teaspoon of salt and ½ teaspoon of black pepper.
- Whisk all the ingredients together until you get a smooth, vibrant marinade.
- Brush each cauliflower steak generously with olive oil before rubbing them down with the marinade, ensuring every nook and cranny is covered.
- Let the steaks marinate for at least 10 minutes to soak up all the flavors.
- Place the cauliflower steaks on the hot grill, and let them sear for about 10 minutes on each side, or until they are tender and have nice grill marks.
- Check the doneness with a fork; it should slide through with little resistance.
- Once done, remove the cauliflower steaks from the grill and let them rest for a couple of minutes.
Notes
2. Don’t skip the marinating time; it’s essential for flavor infusion.
3. Keep an eye on the grill to prevent charring; a little char is delightful, but you don’t want to overdo it.
4. If your steaks break apart, don’t worry; smaller pieces can be just as delicious and easier to handle.
5. For an extra pop of flavor, serve with a side of mint-cilantro chutney or a squeeze of fresh lemon.
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