Grilled Tandoori Cauliflower Steaks with Minted Cucumber Raita and Toasted Chickpea Sprinkle

Ingredients

• •1 large cauliflower, trimmed and cut into 1-inch thick steaks
• •1 cup plain yogurt
• •2 tablespoons lemon juice
• •1 tablespoon ginger-garlic paste
• •2 teaspoons ground cumin
• •2 teaspoons ground coriander
• •1 teaspoon turmeric
• •1 teaspoon smoked paprika
• •1 teaspoon garam masala
• •1/2 teaspoon cayenne pepper (optional, for heat)
• •2 tablespoons vegetable oil
• •Salt, to taste
• •1 cup canned chickpeas, drained and rinsed
• •1 teaspoon olive oil
• •1/2 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon salt
• •1 cup grated cucumber
• •1 cup plain yogurt
• •2 tablespoons fresh mint leaves, finely chopped
• •1/2 teaspoon ground cumin
• •Salt, to taste
• •Fresh cilantro leaves for garnish

Instructions

1. 1

   In a bowl, prepare the tandoori marinade by mixing yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, turmeric, smoked paprika, garam masala, cayenne pepper (if using), vegetable oil, and a pinch of salt.

2. 2

   Coat the cauliflower steaks with the marinade and let them rest for 20-30 minutes to absorb the flavors.

3. 3

   Preheat a grill pan or barbecue to medium-high heat. Grill the marinated cauliflower steaks for about 4-5 minutes on each side, until golden and slightly charred. Remove from heat and set aside.

4. 4

   To make the toasted chickpea sprinkle, toss the chickpeas with olive oil, ground cumin, smoked paprika, and salt. Spread them on a baking tray and toast in a preheated oven at 375°F (190°C) for 10-15 minutes, shaking the tray occasionally.

5. 5

   For the minted cucumber raita, squeeze the grated cucumber to remove excess water. In a bowl, mix yogurt, grated cucumber, mint leaves, ground cumin, and salt. Stir well to combine.

6. 6

   Serve the grilled tandoori cauliflower steaks topped with the toasted chickpea sprinkle and a side of minted cucumber raita.

7. 7

   Garnish with fresh cilantro leaves before serving.