Tandoori Cauliflower Steaks with Charred Peaches

Ingredients

For 4 servings

• 1 piece cauliflower, cut into steaks
• 2 piece peaches, halved
• 245 g Greek yogurt
• 30 g tamarind concentrate
• 15 g tomato paste
• 8 g Kashmiri chilli powder
• 3 g smoked paprika
• 3 g ground cumin
• 3 g ground coriander
• 1.5 g turmeric
• 1.5 g garam masala
• 2 piece garlic cloves, grated
• 15 g ginger, grated
• 1 piece lemon, zested and juiced
• 40 g maple syrup
• 1 piece green chilli, sliced
• 30 g mint, chopped
• 50 g cilantro, chopped
• 50 g pomegranate seeds
• 38 g pistachios, chopped
• 28 g olive oil
• Salt, to taste

Method

1. 1

   Mix most of the yogurt with the tomato paste, spices, garlic, ginger, lemon and a little maple syrup into a marinade; coat the cauliflower and rest 20 minutes.

2. 2

   Whisk the tamarind with the remaining maple syrup and a little water into a glossy glaze. Stir the remaining yogurt with the mint for a sauce.

3. 3

   Char the peach halves on a hot grill, then slice.

4. 4

   Grill the cauliflower steaks and florets until tender and charred, 5–6 minutes each side.

5. 5

   Brush the cauliflower with the tamarind glaze in the last 2 minutes.

6. 6

   Spread the mint yogurt on a platter, arrange the cauliflower and peaches, and finish with cilantro, chilli, pomegranate and pistachios.