CHILI MASALA CAULI STEAKS

Like most vegans, we love cauliflower. Cauliflower steaks are always a great addition to any meal! We were thinking of different variations that we could try and we came up with this Indian inspired version. These steaks pack a punch of flavour and are riddled with the colourful flavours of Indian cuisine (our favourite)! We hope you enjoy.

CHILI MASALA CAULI STEAKS

Recipe by plantbasedrelationshipCourse: Dinner, LunchCuisine: Indian
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

These are a great, quick dinner filled with with spices and flavour. It’s a great way to change up your regular cauliflower steaks!

Ingredients

  • 1 head of cauliflower (cut into 1 inch steaks)

  • 3 tbsp of avocado oil

  • 1 tsp of dried chili flakes

  • 1/2 tsp of masala spice

  • 1/2 tsp of curry powder

  • A generous pinch of salt

  • A generous pinch of pepper

  • 3 cloves of fresh garlic (minced)

  • 1/4 tsp of fresh ginger (minced)

  • 2 tbsp of green onions (diced)

Directions

  • Heat a large skillet on medium – medium high heat. When cooking cauli steaks the key is initial high heat to caramelize the outsides!
  • While your pan heats, grab a large plate or baking dish and pour your avocado oil into the bottom followed by your chili flakes, masala spice, curry powder, garlic, ginger, salt and pepper. Stir to create a deep yellow marinade.
  • Lay your cauli steaks face down in your marinade to fully coat them. Flip and coat the other side as well.
  • Add a touch more oil to your pan before you lay down your cauli steaks. This will just help to avoid sticking.
  • Once your steaks are sizzling in the pan drizzle any excess marinade you have left over on top of the steaks.
  • Pan fry each side for roughly 8-10 minutes. Without moving them around too much try and keep an eye on the colour making sure they aren’t burning underneath.
  • Once crispy and cooked to your liking, remove from pan and top with your fresh diced green onions!
  • Add a touch more salt and pepper. Serve and enjoy! This recipe goes great with some basmati rice and naan bread.
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