1/3cupMayonnaisesub plain cashew or soy yogurt for vegan
1tsphoneysub coconut sugar for vegan
1/3csliced almonds, toasted
Preheat grill to medium heat, roughly 400 degrees.
Remove green leaves from cauliflower, leaving the core intact. Using a large knife, cut the heads into 3/4 to 1 inch thick steaks. Brush both sides of the steaks with oil, salt and pepper to preference.
Place cauliflower steaks on grill. Grill for 8 minutes per side until tender and charred.
Serve cauliflower steaks on a platter and drizzle with curry sauce and garnish with raisins, almonds and parsley.
Place all ingredients in a blender or food processor and whip until smooth. For a thinner dressing add 1 TBSP of warm water. Season to taste with salt and pepper.
We prefer 1 tbsp of curry powder but many people find this overpowering. Start with 2 tsp and add more to your liking.
If any florets come apart they can be cooked in a grill pan alongside the steaks.
When making this vegan we opt for cashew yogurt in place of mayo and a pinch of coconut sugar rather than honey.
Preheat oven to 425 degrees.
Place cauliflower steaks on baking sheet. Cook 8-10 minutes per side.
When just tender, turn on broiler and char the tops of the steaks.
Charred Cauliflower Steaks with Curry Sauce https://www.peelwithzeal.com/charred-cauliflower-steaks-curry-sauce/