📍 Where this dish comes from: Agra · Taj Mahal
Discover the history of this region →
Discover the history of this region →
The whole cauliflower steak has become a centerpiece vegetarian dish — when properly charred under intense heat, it develops a deep, nutty, complex flavor that has nothing in common with boiled or steamed cauliflower. The blanching step is not optional. Cut thick and proud, painted deep crimson with tandoori marinade, and charred until the edges caramelize into something almost meaty, this vegetarian showpiece arrives at the table commanding the attention of every carnivore in the room and completely delivers on its promise.
What You’ll Need
Servings: 4 servings
Calories: 185kcal
Ingredients
- 1 large cauliflower cut into 4 thick steaks (through the core)
- 3 tbsp full-fat yogurt Marinade
- 1 tsp tandoori masala Marinade
- 1/2 tsp red chili powder Marinade
- 1/2 tsp turmeric Marinade
- 1 tbsp ginger-garlic paste Marinade
- 2 tbsp ghee Marinade
- 1 tbsp lemon juice Marinade
- Salt Marinade
Instructions
- Blanch cauliflower steaks 3 minutes; drain and pat dry.
- Mix all marinade ingredients.
- Coat steaks on both sides and marinate 30 minutes.
- Grill or broil at maximum heat 6 minutes per side.
- Finish in oven at 200°C for 5 minutes to cook through.
- Serve on yogurt sauce with mint chutney.
Nutrition
Serving: 1serving | Calories: 185kcal | Protein: 7g | Fat: 12g | Fiber: 4g
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Health Benefits
- Cauliflower contains indole-3-carbinol, a compound studied for its potential role in cellular health.
- Briefly blanching before grilling, rather than boiling for a long time, helps this dish retain more of the cauliflower’s nutrients.
- Cutting cauliflower activates the enzyme that produces sulforaphane, a compound studied for its role in activating the body’s natural detoxification enzymes.
Pairs Well With
- Kachumber Salad
- Keto Raita