Williams-Style Tandoori Cauliflower Steaks with Mint Raita

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy cauliflower steaks marinated in Indian tandoori spices, served with a cooling mint-cucumber raita for refreshing contrast. This Indian-inspired vegetarian recipe (gluten free), ready in about 27 minutes, pairs cauliflower, tandoori masala, plain yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 15 min Cook: 12 min Serves 2 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut cauliflower into 1-inch-thick steaks, brush both sides with 1 tbsp ghee, and rub with 2 tbsp tandoori masala and 1 minced garlic clove.
  2. Step 2: Heat remaining 1 tbsp ghee in a skillet over medium-high heat, sear cauliflower steaks for 4-5 minutes per side until golden brown and tender.
  3. Step 3: While cauliflower cooks, finely chop cucumber and mint, mix with 1/2 cup yogurt, 1 tbsp lemon juice, and a pinch of salt to make raita.
  4. Step 4: Serve seared cauliflower steaks topped with mint raita, drizzled with extra lemon juice.

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