Transform humble cauliflower into a magnificent centerpiece with our Tikka Masala Roasted Cauliflower Steaks. This vegan masterpiece uses Curry Tonight's Tikka Masala par-cooked sauce to infuse thick, tender cauliflower slices with aromatic Indian flavors. The result is a satisfying, plant-based entrée that's impressive enough for special occasions yet simple enough for weeknight dinners. Perfect for both vegans and meat-eaters looking to incorporate more vegetables into their diet.

Ingredients

• 2 large cauliflower heads
• 1 pouch Curry Tonight Tikka Masala par-cooked sauce
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• Salt and pepper to taste
• ¼ cup fresh cilantro, chopped
• 2 tablespoons toasted pine nuts or sliced almonds
• Optional: 2 tablespoons coconut yogurt for drizzling

Equipment Needed

• Baking sheet
• Parchment paper
• Sharp knife
• Pastry brush
• Mixing bowl
• Spatula

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Remove leaves and trim stem of each cauliflower, keeping the core intact.
3. Place cauliflower heads stem-side down and cut vertically into 1-inch thick slices (you should get 2-3 intact "steaks" from each head).
4. In a small bowl, mix 2 tablespoons olive oil with cumin, garam masala, salt and pepper.
5. Brush both sides of cauliflower steaks with the spiced oil mixture.
6. Place cauliflower steaks on the prepared baking sheet and roast for 15 minutes.
7. While cauliflower is roasting, mix 1/2 of the Curry Tonight Tikka masala par-cooked sauce with 1 tablespoon olive oil.
8. Carefully flip the cauliflower steaks and brush generously with the Tikka Masala mixture.
9. Return to oven and roast for an additional 10-15 minutes until edges are crispy and cauliflower is tender.
10. Warm the remaining Tikka Masala par-cooked sauce in a small saucepan.
11. Place cauliflower steaks on a serving platter, drizzle with the warmed sauce.
12. Garnish with fresh cilantro, toasted nuts, and optional coconut yogurt.

Tips for Success

• Choose large, firm cauliflower heads for the best "steaks."
• Don't worry if some florets break off—they're still delicious roasted alongside the steaks.
• For extra flavor, marinate the cauliflower in the spiced oil for 30 minutes before roasting.
• Use a wide spatula when flipping to keep the steaks intact.

Nutritional Information

Calories: 220 per serving Protein: 6g Carbohydrates: 15g Fat: 16g Sodium: 420mg

Serving Suggestions

Serve these cauliflower steaks over a bed of cumin-scented basmati rice or alongside a simple quinoa pilaf. A side of cucumber raita (made with coconut yogurt for a vegan version) provides a cooling contrast to the warm spices.

Storage and Reheating

Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes until warmed through, or enjoy cold in a salad.

Variations

• Add roasted chickpeas for extra protein and texture.
• Top with a sprinkle of nutritional yeast for a cheesy flavor.
• Serve with a drizzle of tahini sauce for a Mediterranean twist.

Chef's Notes

This dish celebrates cauliflower in all its glory, transforming it from a simple side dish to a magnificent main course. The caramelization that occurs during roasting enhances the natural sweetness of the cauliflower, which pairs beautifully with the complex flavors of our Tikka Masala par-cooked sauce.

FAQs

Can I use frozen cauliflower for this recipe? Fresh cauliflower works best for this recipe as it holds its shape better during roasting.

Is this dish spicy? Our Tikka Masala par-cooked sauce has a mild to medium heat level. For a milder version, use coconut yogurt as a cooling garnish.

Keywords

Cauliflower steaks, vegan tikka masala, plant-based dinner, roasted cauliflower, Curry Tonight, vegan Indian food, meatless meals, vegetable main course