Grilled Charred Tandoori Cauliflower Steaks with Creamy Green Chutney
Thick-cut cauliflower steaks marinated in smoky tandoori spices and grilled until charred and tender, served with a vibrant, creamy green chutney. This dish is a healthy, plant-based centerpiece that's packed with bold Indian flavors and perfect for a satisfying main course.
Ingredients
Ingredients
- 1 large head of cauliflower about 2 lbs, cut into 4 thick steaks
- 1 cup plain Greek yogurt full-fat for best texture
- 2 tbsp tandoori masala spice blend
- 1 tbsp fresh lemon juice
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp avocado oil for grilling
- 1 cup fresh cilantro leaves packed
- 1 small green chili pepper seeded for less heat
- 2 tbsp plain Greek yogurt for chutney
- 1 tbsp fresh lime juice
- 1 tsp salt divided, plus more to taste
Notes
Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to retain texture. Make-Ahead: The chutney can be made 2 days ahead and stored in the fridge. The cauliflower can be marinated overnight for deeper flavor. Variations: For a nut-free chutney, substitute the yogurt with coconut cream. If you can't find tandoori masala, use a mix of garam masala, paprika, cumin, and coriander. Serving Suggestion: Serve over a bed of quinoa or with warm naan bread for a complete meal. For extra heat, add more green chili to the chutney.