Garam Masala Cauliflower Steaks with Mint Chutney and Pickled Onions

Recipe by: Darina Allen

Fire-grilled veggie feasting at its finest. When you’re feeding a crowd and want to bring something bold and meat-free to the barbecue, these cauliflower steaks deliver in spades.

Garam Masala Cauliflower Steaks with Mint Chutney and Pickled Onions

SERVES

4

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

20

MINUTES

Ingredients

  • 2 large cauliflowers, leaves removed

  • 200ml natural yoghurt or dairy-free alternative

  • 1 tbsp lemon juice

  • 3 garlic cloves, finely grated

  • 2.5cm piece of fresh ginger, freshly grated

  • 2 tsp ground cumin

  • 2 tsp smoked paprika

  • 1 tsp ground turmeric

  • 1 ½ tsp garam masala

  • 1 tsp ground coriander

  • ½ tsp cayenne pepper

  • Sea salt and freshly ground black pepper

  • Olive oil, for brushing

  • For the mint drizzle

  • large handful of fresh mint leaves

  • small bunch of fresh coriander

  • 1 green chilli, deseeded

  • juice of 1 lime

  • 2 tbsp yogurt

  • For the pickled onions

  • 1 red onion, thinly sliced

  • 3 tbsp white wine vinegar

  • 1 tsp sugar

  • To serve

  • warm naan or flatbreads

  • fresh coriander

  • extra lime wedges

  •  

Method

  1. Slice each cauliflower from top to bottom into 2-3 thick steaks (about 3cm thick), keeping the core intact where possible to hold them together. Save any florets that fall off for grilling too.

  2. For the marinade, whisk together the yoghurt, lemon juice, garlic, ginger and all the spices in a large bowl.

  3. Season well with salt and pepper. Brush or spoon the marinade generously over both sides of each cauliflower steak. Place on a tray, cover, and marinate in the fridge for at least 1 hour (or up to overnight).

  4. In a food processor or blender, combine all the mint drizzle ingredients and blitz until smooth. Adjust the flavour with lime juice and salt to taste.

  5. Combine the sliced onion with vinegar, sugar and a pinch of salt in a bowl. Leave to sit and pickle while you finish the rest of the dish – 10-15 minutes is plenty.

  6. Set your grill up for medium-high direct heat (180-230°C). Oil the grates well to prevent sticking.

  7. Grill

  8. Place the steaks directly over the heat. Grill for 5-6 minutes on each side until deeply charred and fork-tender. Brush with a little oil as they cook and move to indirect heat if they start to catch too quickly.

  9. Serve

  10. Lay the grilled cauliflower steaks on a platter. Spoon over the mint drizzle, scatter with the pickled onions, and serve with warm naan on the side.

  11. Finish with fresh coriander and extra lime wedges for squeezing.

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