I saw this recipe many months back, and I wanted to make this for the spring/summer season. I live in an apartment, and I do not have a grill, so this is an easy recipe that you can bake in your oven. And the clean-up is minimum!
Baked or Grilled Cauliflower Steaks have been around for quite some time. Not only are they healthy, but also they are delicious. Cauliflower is a wonderful vegetable, and to cook with it is an honor. Your vegetarian/vegan friends would love you (please note, this recipe is not vegan).
Ingredients
1/2 cup Rupen's Kandoo Spicy Marinade
1 teaspoon sea salt
1 Tablespoon hot paprika
2 Tablespoons good quality olive oil
1 medium-size cauliflower, leaves and stems removed
1/2 cup store-bought tamarind chutney
1/2 cup store-bought or home-made cilantro chutney
1/2 cup plain yogurt mixed with 1 teaspoon white granulated sugar
Instructions
Pre-heat oven at 350.
In a medium-size Dutch oven, add all the ingredients except cauliflower. Mix.
Place the cauliflower in the Dutch oven or on a baking tray (as I did), and apply the marinade all over the cauliflower.
Place the Dutch oven in the oven, and bake for 45 minutes.
Remove from the oven and set aside for 30 minutes.
Right before serving, I decided to dress it up with a trio of Indian chutneys (sweet yogurt, tamarind chutney, and mint chutney). You can buy all of this from the nearby Indian store, and serve it on a bed of thinly sliced red onions and mint. Crack some black pepper and you are ready to eat.
For green chutney, simply blitz (in a really good quality blender such as Vitamix OR Nutribullet (better)):
Ingredients:
2 cups cilantro, chopped along with its stalk
1/4 cup mint leaves (no stem)
1/2 jalapeno, roughly chopped
1/4 cup water
1/2 teaspoon sea salt
1 teaspoon cumin seeds
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