Tandoori-Spiced Roasted Cauliflower Steaks with Cilantro Chutney
Roasted cauliflower steaks coated in vibrant tandoori spices, served with a fresh cilantro chutney for a flavorful vegetarian dish. This indian-inspired vegetarian (vegetarian) ready in about 45 minutes blends plain yogurt, tandoori masala powder, lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium cauliflower head, trimmed and sliced into 3/4-inch thick steaks
- 1/2 cup plain yogurt
- 2 tbsp tandoori masala powder
- 1 tbsp lemon juice
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 cup fresh cilantro leaves
- 1 small green chili, seeded and chopped
- 1 garlic clove
- 1/4 cup yogurt for chutney
- 2 tbsp water
- 1/4 tsp salt for chutney
Instructions
- Step 1: Preheat oven to 425°F (220°C). In a bowl, whisk together 1/2 cup plain yogurt, 2 tbsp tandoori masala powder, 1 tbsp lemon juice, 2 tbsp vegetable oil, and 1 tsp salt.
- Step 2: Brush both sides of 1 medium cauliflower steaks (3/4-inch thick slices from the head) generously with the tandoori yogurt marinade.
- Step 3: Place the marinated cauliflower steaks on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping halfway through, until tender and edges are charred.
- Step 4: Meanwhile, prepare the cilantro chutney by blending 1 cup fresh cilantro leaves, 1 small seeded green chili, 1 garlic clove, 1/4 cup yogurt, 2 tbsp water, and 1/4 tsp salt until smooth.
- Step 5: Serve the roasted tandoori cauliflower steaks hot, drizzled with the fresh cilantro chutney as a vibrant accompaniment.
Frequently asked questions
How long does Tandoori-Spiced Roasted Cauliflower Steaks with Cilantro Chutney take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tandoori-Spiced Roasted Cauliflower Steaks with Cilantro Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Tandoori-Spiced Roasted Cauliflower Steaks with Cilantro Chutney?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tandoori-Spiced Roasted Cauliflower Steaks with Cilantro Chutney for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tandoori-Spiced Roasted Cauliflower Steaks with Cilantro Chutney vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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