These Tandoori Cauliflower Steaks are a feast for both the eyes and the palate. Each slice is marinated in a rich blend of spices, resulting in a dish that is not only visually striking but also packed with robust flavors. Crispy edges and a tender center make for a delightful texture contrast, all while keeping the dish healthy and low in calories. Perfect for a quick, yet impressive, weeknight dinner or a standout addition to any meal spread.
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- 1 large cauliflower head
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove the leaves and trim the stem end of the cauliflower, keeping the core intact. Slice the cauliflower into 1-inch thick steaks.
- In a large bowl, mix the yogurt, lemon juice, cumin, coriander, turmeric, garam masala, cayenne pepper, black pepper, salt, olive oil, garlic, and ginger until well combined.
- Coat each cauliflower steak with the yogurt spice mixture, ensuring all sides are covered.
- Place the coated steaks on the prepared baking sheet and bake for 25-30 minutes, until the cauliflower is tender and lightly charred.
- Garnish with fresh cilantro before serving. Serve with a side of mint chutney or raita for added flavor.
Nutrition
Serving: 100g | Calories: 180kcal | Carbohydrates: 18g | Protéines: 9g | Fat: 8g | Sucre: 5g