Date posted: 20/08/2019

Keralan roasted cauliflower steaks

A fast, flexible, flavoursome recipe to make

  • Serves 10
  • Timing: 35 mins
Votes: 3 Average: 5


Cauliflower steaks 10
Major Pan Keralan paste 150g
Pure olive oil glass 30ml
Arco lime juice 25ml
Red onions 2
Everyday Favourites red wine vinegar 40ml
Tate & Lyle caster sugar drum 20g
Dale Farm Greek-style natural yoghurt 300g
Fresh coriander 20g
Pomegranate seeds 50g
Sliced spring onions 50g
Sliced red chilli 10g
Everyday Favourites medium desiccated coconut 40g


  1. Cut the cauliflower into steaks and place onto an oven tray and heat oven to 180c
  2. Mix 100g of the Keralan paste with oil and 10ml lime juice and drizzle over the steak and place into oven to cook for 15-20 minutes or until caramelised and golden brown, then allow to cool slightly
  3. Finely slice the red onions and place into a bowl then mix in the red wine vinegar and sugar, then leave to marinade until softened
  4. Mix the remainder of the Keralan paste with the yoghurt, remainder of the lime juice and 12g of chopped fresh coriander and set to one side
  5. Place the cauliflower steaks onto your chosen serving plate and top with pickled pink onions, dollops of the Keralan yoghurt, fresh coriander sprigs, pomegranate seeds, sliced spring onions and red chilli
  6. Finish with toasted coconut
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