Grilled Tandoori Cauliflower Steaks with Creamy Avocado Cilantro Chutney and Smoky Corn Pilaf
 

🌱 100% Vegan | 🇺🇸 + 🇮🇳 Fusion

🧑‍🍳 Servings: 2–3

🕒 Prep Time: 30 mins | Cook Time: 25 mins | Total Time: ~55 mins
 

This recipe is bold, zesty, summery, and perfect for grilling season. It reimagines the American-style grilled veggie plate with Indian flavors, and ties in the comfort of Southern-style rice pilaf.

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🛒 Ingredients

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🌶️ Tandoori Cauliflower Steaks:

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• 1 large head cauliflower

• ¾ cup plain unsweetened vegan yogurt (coconut or almond-based)

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1½ tsp garam masala

• 1 tsp smoked paprika

• ½ tsp turmeric

• 1 tsp ground cumin

• 1 tsp garlic paste

• ½ tsp chili powder (Kashmiri or cayenne)

• ½ tsp salt

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🌿 Avocado Cilantro Chutney:

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• 1 ripe avocado

• ½ cup fresh cilantro leaves

• 1 green chili (optional)

• Juice of 1 lime

• ½ tsp roasted cumin powder

• Salt to taste

• 2–4 tbsp water (for blending)

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🌽 Smoky Corn Pilaf:

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• ¾ cup long grain rice (basmati or jasmine), rinsed and soaked 15 mins

• ½ cup grilled or sautéed corn kernels

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 tsp smoked paprika

• ½ tsp cumin seeds

• 1 tbsp oil or vegan butter

• Salt to taste

• 1¾ cups water or vegetable broth

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Optional Garnishes:

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• Pomegranate seeds

• Chopped mint

• Toasted cashews or almonds

• Lime wedges
   

👩‍🍳 Instructions
 

1. Prep the Cauliflower Steaks:
 

1. Remove outer leaves and trim the stem, keeping the core intact.

2. Slice cauliflower vertically into ¾–1 inch thick “steaks” (you’ll get 2–3 good ones; save loose florets for later use).

3. Mix all marinade ingredients together in a bowl.

4. Gently coat cauliflower steaks with marinade and let sit for 20 minutes (up to 1 hour in the fridge for more flavor).
    

2. Cook the Cauliflower:
 

• Grill: Preheat a grill or grill pan over medium heat. Brush with oil and grill steaks 5–6 minutes per side until charred and tender.

• Oven: Roast at 425°F (220°C) on a parchment-lined tray for 20–25 mins, flipping halfway.
   

3. Make the Corn Pilaf:
 

1. Heat oil in a saucepan. Add cumin seeds and toast until aromatic.

2. Add onions and garlic, cook until soft and golden.

3. Stir in paprika, salt, and corn. Sauté for 2 minutes.

4. Add soaked rice and broth/water. Bring to a boil.

5. Reduce heat, cover, and simmer for 15 minutes. Let it rest 5 minutes, then fluff with a fork.
    

4. Prepare the Avocado Cilantro Chutney:
 

1. In a blender or food processor, combine all ingredients and blend until smooth and creamy.

2. Add water slowly to get a drizzling consistency. Adjust salt and lime to taste.
    

5. Assemble and Serve:
 

• Plate the smoky corn pilaf as a bed.

• Place grilled cauliflower steaks on top.

• Drizzle generously with avocado chutney.

• Garnish with mint, pomegranate seeds, and nuts if using.
   

🥄 Variations & Tips:
 

• Add grilled tofu slabs or chickpeas for extra protein.

• Swap corn for grilled bell peppers or zucchini in the pilaf.

• For extra heat, add a sprinkle of chaat masala or red chili flakes before serving.

🍹 Perfect Pairing:

Serve with a chilled cucumber-mint lemonade or a masala iced tea for a refreshing finish.