Cauliflower

1. Start off by adding the water & salt into a pot on high heat. (use a steamer pot)

2. Cut the cauliflower, from the middle, into thick slices. (approx. 1 inch thick)

3. Once the water has come to a boil, add the cauliflower steaks in one by one.

4. Boil for 3-5 min. You want the slices to be soft but not break apart.

Tandoori Marinade

1. Mix the tandoori marinade ingredients in a large bowl.

2. Once the cauliflower steaks have cooled down, fully coat them in the marinade and rest for at least 30 min. (the longer they are left in the marinade the better)

Green Chutney

1. Add all the green chutney ingredients into a food processor. (fix seasoning according to desired taste)

2. Once combined, repeat the steps above.

3. Leave cauliflower steaks in marinade for 30 min.

Gravy

1. In a medium sized pan, add vegetable oil on low heat.

2. Add in the onions, green chili, & garlic and cook until onions are translucent.

3. Then add in the tomato slices, tomato paste, turmeric, red chili powder, & salt.

4. Stir & cook for 5 min.

5. Blend cashews in a food processor & then add in the plain yogurt and the cooked onions/tomatoes.

6. Blend everything & add back into the pan.

7. Now add in the water, garam masala, + more red chili powder/salt to taste.

8. Bring to a boil.

Assemble

1. Use a cast iron skillet to cook the cauliflower steaks.

2. On med heat, add in 2 tbsp veg oil.

3. Once the oil is hot, add in the cauliflower steaks and cook on each side for 3-5 min.

4. Add more oil as needed.

5. Add the gravy to a plate, top with the cauliflower steak, garnish with cilantro, & enjoy.

6. Serve with Tandoori Naan!