Keto Indian Tandoori Cauliflower Steaks

Name: Keto Indian Tandoori Cauliflower Steaks
Prep time: 25 min
Cook time: 25 min
Yield: 4

keto low-carb indian tandoori cauliflower vegetarian spices yogurt marinade

These stunning cauliflower steaks are marinated in aromatic tandoori spices and Greek yogurt, then roasted until golden and served with cooling mint chutney for a vibrant vegetarian keto meal with just 6g net carbs.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 25 Cook: 25

Ingredients

1 head (900g)1 head (2 lbs) large cauliflower head
180ml3/4 cup full-fat Greek yogurt
15ml1 tbsp garam masala
10ml2 tsp ground cumin
5ml1 tsp ground coriander
5ml1 tsp ground turmeric
10ml2 tsp sweet paprika
2.5ml1/2 tsp cayenne pepper
20ml4 tsp fresh ginger, grated
4 cloves4 cloves garlic, minced
30ml2 tbsp fresh lemon juice
45ml3 tbsp ghee, melted
10ml2 tsp kosher salt
60ml1/4 cup fresh mint leaves
60ml1/4 cup fresh cilantro
1 small1 small green chili, seeded
15ml1 tbsp fresh lime juice
2.5ml1/2 tsp salt for chutney
1/4 small1/4 small red onion, thinly sliced
60ml1/4 cup fresh pomegranate seeds

Instructions

Remove leaves from 1 head (900g)1 head (2 lbs) large cauliflower head and trim stem, keeping core intact. Cut vertically into 4 thick "steaks" about 2cm (3/4-inch) thick.
In a large bowl, whisk together 180ml3/4 cup full-fat Greek yogurt, 15ml1 tbsp garam masala, 10ml2 tsp ground cumin, 5ml1 tsp ground coriander, 5ml1 tsp ground turmeric, 10ml2 tsp sweet paprika, 2.5ml1/2 tsp cayenne pepper, 20ml4 tsp fresh ginger, 4 cloves4 cloves garlic, 30ml2 tbsp fresh lemon juice, and 10ml2 tsp kosher salt.
Brush cauliflower steaks with 45ml3 tbsp ghee, then coat thoroughly with yogurt marinade. Let marinate for 20 minutes at room temperature.
Meanwhile, make mint chutney by blending 60ml1/4 cup fresh mint leaves, 60ml1/4 cup fresh cilantro, 1 small1 small green chili, 15ml1 tbsp fresh lime juice, and 2.5ml1/2 tsp salt for chutney in a food processor until smooth. Add water if needed for consistency.
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
Place marinated cauliflower steaks on the prepared baking sheet. Roast for 20-25 minutes until edges are golden brown and cauliflower is tender.
Let rest for 5 minutes, then transfer to serving plates.
Drizzle with mint chutney and garnish with 1/4 small1/4 small red onion slices and 60ml1/4 cup fresh pomegranate seeds.
Serve immediately while hot.

Ingredients

id: large_cauliflower metric: 1 head (900g) imperial: 1 head (2 lbs) name: large cauliflower head
id: greek_yogurt metric: 180ml imperial: 3/4 cup name: full-fat Greek yogurt
id: garam_masala metric: 15ml imperial: 1 tbsp name: garam masala
id: ground_cumin metric: 10ml imperial: 2 tsp name: ground cumin
id: ground_coriander metric: 5ml imperial: 1 tsp name: ground coriander
id: turmeric metric: 5ml imperial: 1 tsp name: ground turmeric
id: paprika metric: 10ml imperial: 2 tsp name: sweet paprika
id: cayenne_pepper metric: 2.5ml imperial: 1/2 tsp name: cayenne pepper
id: fresh_ginger metric: 20ml imperial: 4 tsp name: fresh ginger, grated
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic, minced
id: lemon_juice metric: 30ml imperial: 2 tbsp name: fresh lemon juice
id: ghee metric: 45ml imperial: 3 tbsp name: ghee, melted
id: salt metric: 10ml imperial: 2 tsp name: kosher salt
id: fresh_mint metric: 60ml imperial: 1/4 cup name: fresh mint leaves
id: fresh_cilantro metric: 60ml imperial: 1/4 cup name: fresh cilantro
id: green_chili metric: 1 small imperial: 1 small name: green chili, seeded
id: lime_juice metric: 15ml imperial: 1 tbsp name: fresh lime juice
id: chutney_salt metric: 2.5ml imperial: 1/2 tsp name: salt for chutney
id: red_onion metric: 1/4 small imperial: 1/4 small name: red onion, thinly sliced
id: pomegranate_seeds metric: 60ml imperial: 1/4 cup name: fresh pomegranate seeds

Instructions

Remove leaves from {large_cauliflower} and trim stem, keeping core intact. Cut vertically into 4 thick "steaks" about 2cm (3/4-inch) thick.
In a large bowl, whisk together {greek_yogurt}, {garam_masala}, {ground_cumin}, {ground_coriander}, {turmeric}, {paprika}, {cayenne_pepper}, {fresh_ginger}, {garlic}, {lemon_juice}, and {salt}.
Brush cauliflower steaks with {ghee}, then coat thoroughly with yogurt marinade. Let marinate for 20 minutes at room temperature.
Meanwhile, make mint chutney by blending {fresh_mint}, {fresh_cilantro}, {green_chili}, {lime_juice}, and {chutney_salt} in a food processor until smooth. Add water if needed for consistency.
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
Place marinated cauliflower steaks on the prepared baking sheet. Roast for 20-25 minutes until edges are golden brown and cauliflower is tender.
Let rest for 5 minutes, then transfer to serving plates.
Drizzle with mint chutney and garnish with {red_onion} slices and {pomegranate_seeds}.
Serve immediately while hot.

Tips

Steak Cutting: Cut cauliflower with the core intact so the steaks hold together. Save the florets that fall off for another use.

Marinade Time: Don't marinate longer than 30 minutes or the acid in yogurt can make the cauliflower mushy.

High Heat: The high oven temperature creates the characteristic charred edges of tandoori cooking while keeping the inside tender.

Spice Freshness: Use fresh spices for the most vibrant flavors. Toast whole spices and grind them yourself for even better results.

Ghee Benefits: Ghee has a higher smoke point than butter and adds authentic Indian flavor. Substitute with coconut oil if needed.

Chutney Consistency: The mint chutney should be smooth but not too thin. Add water gradually to achieve the right consistency.

Make-Ahead: Chutney can be made up to 2 days ahead and refrigerated. The cauliflower is best cooked fresh.

Carb Count: Approximately 6g net carbs per serving, perfect for ketogenic diets while providing satisfying vegetarian protein.