Cooking for 5 people
Ingredients
- 1 cup
plain yogurt
- 0 cup
olive oil
- 1 tsp.
ground coriander
- 1 tbsp.
paprika
- 1 tsp.
turmeric
- 1 tsp.
curry powder
- 1 tsp.
chili powder
- 2 tsp.
kosher salt
- 1 clove
garlic, minced
- 1 tsp.
ginger, grated
- 2 heads
cauliflower
-
fresh cilantro, for garnish
1Food Prep
First, in a medium-size bowl, add the tandoori paste ingredients. Whisk together until smooth, and set aside.
Next, remove the outer leaves from each cauliflower head. Cut off the bottom stem end to create a flat base that will stand up.
Then, use a large, sharp knife to trim away the outer edges, and cut the remaining middle part of the head into 2–3 steaks. Save the edges for another use.
Carefully rub or brush the steaks with the tandoori paste on both sides. Refrigerate for at least 30 minutes, or up to overnight.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 375°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Gently place the steaks directly over the coals. Cover and cook for about 4–5 minutes on each side, taking care not to burn the cauliflower.
Then, move the cauliflower steaks to the cooler side of the grill and cover. Continue to cook for another 3–5 minutes, until crisp-tender.
If you have any leftover tandoori paste, you can serve it with the hot cauliflower.
Enjoy the delicious flavors.
