Garam Masala Cauliflower Steaks with Mint Chutney and Pickled Onions
Fire up the grill and make these cauliflower steaks coated in a garam masala spice rub. These work perfectly as a veggie centrepiece to show that barbecuing isn’t all about the meat.
Introduction
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. Inspired by the punchy flavours of Indian tandoori cooking, but cooked over open flame, they’re smoky, spicy and beautifully charred on the outside while staying tender in the middle. I first threw these together on a whim at a summer barbecue and watched a table of meat-eaters go absolutely silent with the first bite – always a good sign! Serve them up with a zingy mint chutney, a pile of tangy pickled onions and warm naan to mop it all up. It’s a proper veggie centrepiece that brings the heat.
Ingredients
| 2 large | cauliflowers, leaves removed |
| 200ml (7fl oz) | natural yoghurt or dairy-free alternative |
| 1 tbsp | lemon juice |
| 3 | garlic cloves, finely grated |
| 2.5cm (1in) piece of | fresh ginger, finely grated |
| 2 tsp | ground cumin |
| 2 tsp | smoked paprika |
| 1 tsp | ground turmeric |
| 1½ 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 | yoghurt |
| 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
Prep
Slice each cauliflower from top to bottom into 2–3 thick steaks (about 3cm/1¼in thick), keeping the core intact where possible to hold them together. Save any florets that fall off for grilling too.
For the marinade, whisk together the yoghurt, lemon juice, garlic, ginger and all the spices in a large bowl. 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).
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.
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.
Set your grill up for medium-high direct heat (180–230°C/350–450°F). Oil the grates well to prevent sticking.
Grill
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.
Serve
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. Finish with fresh coriander and extra lime wedges for squeezing.
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