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Slow roasted cauliflower steaks in a rich tomato Indian style butter sauce
Roasted cauliflower steaks with makhani sauce
Roasted cauliflower steaks on an Indian style butter curry sauce drizzled with cashew cream
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 2

Ingredients
  

  • 1 Cauliflower Large
  • 500 g Passata
  • 50 g Cashew nuts

For the marinade

  • 250 g Soy yoghurt Unsweetened
  • 1 tbsp Lemon juice
  • 1 tbsp Garlic ginger paste
  • 1 tsp Garam masala
  • 1 tsp Turmeric
  • 1 tsp Salt
  • 1/2 tsp Chili powder

For the sauce

  • 1 Onion Diced
  • 1 tbsp Garlic ginger paste
  • 1 tbsp Vegan butter
  • 1 tsp Brown sugar
  • 1 tsp Paprika
  • 1 tsp Cumin powder
  • 1 tsp Fenugreek powder
  • 1 tsp Garam masala
  • 1/2 tsp Cinnamon powder

Instructions
 

  • Cut the cauliflower into 1 inch thick steaks, line a large baking sheet and add the cauliflower onto the sheet evenly spaced out.
  • Add the yoghurt, ginger and garlic, coriander, garam masala, chilli powder, turmeric, salt and lemon juice to a bowl and mix well.
  • Brush the yogurt marinade onto the cauliflower steaks and pieces making sure to get in all the cracks and flipping over to coat both sides.
  • Pop into the fridge to marinate for your desired amount of time (at least an hour).
  • Once the marinating time is up put the cauliflower in the oven at 180C for 40 minutes or until the thickest part of the cauliflower is cooked until soft.
  • Whilst the cauliflower is baking get started on the sauce. Add the olive oil to a pan and fry the diced onion until soft.
  • Add in one tablespoon of garlic and ginger paste and fry for a minute. Next add in the dry spice powders and sugar. Stir well to make sure the onions are coated.
  • Now add in the passata or chopped tomatoes and bring to up to heat. Pop the lid on and put on a simmer stirring frequently, make sure to add water as you go if the sauce gets a little too thick. Melt in a knob of butter just before serving.
  • Once the cauliflower is cooked to perfection grab yourself a serving plate and spread the sauce along the plate and gently place your cauliflower on top.
  • Top with some more cream and fresh parsley and enjoy!

Notes

Excess cauliflower- you are only likely to get 2 thick steaks out of a large cauliflower however don’t waste the other bits and the leaves you can marinate them all and bake with the steaks.
Marinating-  The cauliflower should be marinated for at least one hour or up to 24 hours for maximum flavour.