Thick-cut cauliflower steaks rubbed with moji masala® Kashmiri Garam Masala and roasted until golden and caramelized — a stunning vegetarian main that converts even the most committed carnivores.
Ingredients
- 1 large head cauliflower
- 1 tsp moji masala® Kashmiri Garam Masala
- 3 tbsp olive oil or melted ghee
- ½ tsp salt
- ½ tsp smoked paprika (optional)
- Fresh cilantro, lemon wedges, and yogurt for serving
Instructions
- Cut steaks: Slice the cauliflower vertically through the stem into 1-inch thick "steaks." You'll get 2-3 steaks from the center; the outer florets will fall off — save those for roasting alongside.
- Season: Mix oil, Kashmiri Garam Masala, salt, and paprika. Brush generously on both sides of each steak.
- Roast: Place on a parchment-lined baking sheet. Roast at 425°F for 25-30 minutes, flipping halfway, until golden brown and tender when pierced with a knife.
- Serve: Plate the steaks, drizzle with yogurt, squeeze lemon, scatter cilantro. Serve immediately.
Why Garam Masala on Cauliflower?
Cauliflower has a natural nuttiness that becomes sweet and earthy when roasted at high heat. Kashmiri Garam Masala — with its cardamom, cinnamon, and clove — amplifies that sweetness and adds aromatic complexity. It's a finishing spice, so it shines when applied before roasting rather than cooked into a sauce.
Serving Ideas
- As a main: Serve on a bed of dahl or over rice for a complete vegetarian meal
- As a side: Alongside tandoori chicken or Rogan Josh
- For entertaining: The steak presentation makes it a showpiece at dinner parties
- With chutney: Pair with cilantro-mint chutney or walnut chutney
Also try our Gobi Masala for a more traditional Indian cauliflower curry.
Shop Kashmiri Garam Masala → · Shop Gobi Masala →
moji masala® — Authentic Kashmiri Indian Spice Blends
Founded by Shireen Qadri & JD Walsh | Featured in Forbes, Food & Wine, New York Magazine
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