Indian Spiced Cauli Steak with Coconut Coriander Relish


Preparation info

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Appears in

Set a Table

Set a Table

By Karen Dudley

Published 2018

  • About

Love in the time of cauliflower! This brassica is playing a leading role in vegetable led dishes because of its versatility and “meatiness” especially when treated as a steak. Your vegetarian and vegan friends will love this one. The coconut coriander relish is addictive. (In fact, it strikes me that this is also a great dish for dining alone; the spoil of having something so perfect all to yourself!)


  • 4 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric powder
  • 1 tsp curry powder
  • 1 tsp mustard seeds
  • 1 tsp crushed garlic (or garlic flakes)
  • ½ tsp salt
  • ½ tsp white pepper
  • ½ tsp vegetable stock powder
  • 1 tsp sugar
  • 2 medium–large cauliflowers, cut into 1½ to 2 cm thick “steaks”
  • tamarind raita to serve


    Blitz all the main ingredients together, without the cauliflower, in a food processor to make spiced oil.

    Prepare the Coconut Coriander Relish by combining all the ingredients.

    Place the cauliflower steaks onto a baking paper-lined baking tray, taking care to keep them together. Brush generously with the spiced oil and roast in the oven at 200°C for 15–20 minutes. You may need to turn the “steak” over to give it colour on the other side too.

    To serve, spread some tamarind raita* on a warmed serving platter and lay the steaks onto it. Spread big dollops of the Coconut Coriander Relish over the cauliflower.