Cauliflower steaks with tandoori marinade

Oven-toaster-grill OR charcoal grill or Frying Pan

• Chop the cilantro and mint
• Mix all the ingredients and only half quantity of cooking oil
• Whisk thoroughly until all the ingredients have blended well in yoghurt
• Store the marinade in the refrigerator until you are ready to use it

• Remove all the leaves from the cauliflower head
• Cut the cauliflower head into half
• There are two ways we can cut the cauliflower.

Option -1 : cut each half into slabs/slices of 1 inch thickness to give it an appearance similar to meat steaks

Option-2 :  Cut each half into 4-5 pieces by separating groups of florets. Do not break the florets into very small pieces as they will get burnt during grilling. 

• Apply the yogurt marinade on all the cauliflower pieces uniformly. Make sure to rub the marinade into all the gaps
• Let the cauliflower rest for about 20 minutes

• Spread the cauliflower pieces on a flat baking sheet
• Bake in the oven at 400F for about 10-15 minutes until you see the cauliflower change color and dark spots begin to appear
• Take the tray out of the oven. Turn over the cauliflower pieces to expose the sides that are still raw. 
• Increase the heat to 450F and bake for another 10 minutes
• Remove the tray from the oven when the cauliflower surface starts to char. Some charring is good to get the perfect taste and even roasting of the cauliflower

• The cauliflower steaks are best served with a side of naan or saffron rice  and Indian coriander & tamarind chutneys. (Click the links for reference)
• You can also use a simple raita to sooth the spiciness that is made with creamy yoghurt, grated cucumber, salt, cumin powder and finely chopped dill or cilantro.