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Tandoori Cauliflower Steaks with Mint Raita Drizzle


Tandoori Cauliflower Steaks with Mint Raita Drizzle



Serves 1 as a main, 2 as a side
  • 1 large head of cauliflower, cut into “steaks”
  • 7 tbsp coconut, cashew or almond yoghurt
  • 1-3 tbsp Ross & Ross Tandoori Rub – added to taste
  • 1.5 tbsp olive oil
  • Squeeze lemon juice
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  For the mint raita –
  • 1 cup coconut yoghurt
  • 2 garlic cloves, minced
  • One-inch chunk ginger, peeled and grated
  • Large handful coriander leaves, finely chopped
  • Small handful mint leaves, finely chopped
  • Zest one lime
  • Squeeze lime juice
  • 1-3 tbsp coconut milk
  • Pinch Ross & Ross Tandoori Rub 
  • Salt and pepper, to taste


  1. Start by preparing your cauliflower marinade by mixing together all ingredients, adding the spice mix to taste, or according to your tastebuds. Spoon the mixture over the cauliflower “steaks” and use your hands to spread evenly, covering all surfaces of the cauliflower. Leave to marinade for at least half an hour, or ideally overnight.
  2. Once ready to cook, preheat your oven to 220C. Place the steaks on a lined baking tray and allow to cook in the oven until golden, starting to crisp and tender (around 35 minutes).
  3. In the meantime, prepare your raita by mixing together all ingredients, adding more or less coconut milk until you reach the texture you desired.
  4. Serve the cauliflower steaks warm with the raita drizzled on top.


Let us know how you get on! We'd love to see your pictures and comments on social media.



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