Ingredients
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1 large cauliflower head, cleaned and leaves removed
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1 cup dairy-free yogurt
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2 tablespoons tandoori spice blend
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1 tablespoon lemon juice
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
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1 Salt and black pepper, to taste
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2 tablespoons fresh cilantro, chopped (for garnish)
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1 Lemon wedges (for serving)
Directions
Serve the Vegan Grilled Tandoori Cauliflower Steaks hot with lemon wedges for an extra burst of flavor.
Feel free to adjust the level of spiciness by varying the amount of cayenne pepper in the marinade. These cauliflower steaks can be served as a main course or a hearty side dish for your Indian-inspired feast.
Steps
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1
Done
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Preheat your grill to medium-high heat. |
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2
Done
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In a mixing bowl, combine the dairy-free yogurt, tandoori spice blend, lemon juice, minced garlic, grated ginger, cayenne pepper, salt, and black pepper. Mix until you have a smooth and well-blended marinade. |
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3
Done
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Place the cauliflower head on a cutting board, stem side down. Carefully slice it into 1-inch thick steaks. You should get 2-3 steaks, depending on the size of the cauliflower. |
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4
Done
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Brush both sides of the cauliflower steaks generously with the tandoori marinade, ensuring they are well coated. |
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5
Done
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Grill the cauliflower steaks for about 5-7 minutes per side or until they have grill marks and are tender but not mushy. |
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6
Done
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Once done, remove the cauliflower steaks from the grill, and garnish them with fresh cilantro. |
