Best for: A vegetable centerpiece with bold color.
Thick cauliflower slabs get a spiced yogurt coating before a covered-grill roast and quick sear. This tandoori-style adaptation makes good use of the loose florets too, so little goes to waste.
Grill: Two zones; 400°F. Equipment: Large knife, rimmed tray, perforated grill tray, wide spatula.
Ingredients
Marinate: 30 minutes. Total: 1 hour 15 minutes.
- 2 medium cauliflower heads, about 3 lb total
- 3/4 cup plain whole-milk Greek yogurt
- 2 tablespoons neutral oil
- 1 tablespoon lemon juice
- 1 tablespoon grated ginger
- 2 teaspoons finely grated garlic
- 2 teaspoons Kashmiri chile powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon fine table salt
- 2 tablespoons chopped cilantro
Directions
Remove cauliflower leaves while keeping the cores attached. Cut two 1-inch center steaks from each head and save the remaining large florets for the same cook.
Mix yogurt, oil, lemon juice, ginger, garlic, spices, and salt; brush over steaks and toss with loose florets.
Refrigerate for 30 minutes, preheating a two-zone grill to 400°F during the last 15 minutes.
Set steaks and florets on a lightly oiled perforated grill tray over indirect heat. Cover and cook about 18–20 minutes, turning carefully once, until stems are nearly tender.
Move the tray over direct heat for 4–5 minutes, turning as needed, until lightly charred and fully tender.
Arrange steaks and florets on a platter, scatter with cilantro, and serve hot.
Grilling tip: The core holds each steak together, so leave enough attached to support the florets.
