Air fryer recipe · Mains
Smoky Cauliflower Steak
Thick cauliflower slabs seared into a meaty, spice-rubbed centrepiece.
- 30 minTotal time
- 195°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 70kcal
- 3.4 gprotein
- 6.8 gcarbs
- 4.0 gfat
- 2.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole cauliflower1 large
- Greek yogurt1/4 cup
- Tandoori masala1.5 tsp
- Garlic paste1 tsp
- Lemon juice1 tbsp
- Olive oil1.5 tbsp
Method
Cut clean steaks
Stand the cauliflower on its stem and slice through the core into two-centimetre-thick slabs so each steak holds together. Keep the central core intact in each slice; it is the hinge that stops them falling apart.
Steam-soften first
Steam the slabs for four to five minutes until the thick stalk just yields. This guarantees the inside cooks through before the surface over-chars in the dry heat.
Whisk the rub
Blend the yogurt, tandoori masala, garlic paste, lemon juice, salt and olive oil into a brushable paste. Brush it generously over both faces and into the gaps.
Rest and preheat
Let the steaks sit for ten minutes so the lemon and spice penetrate, then preheat the basket. Marinating after steaming means the flavour reaches the softened core.
Air-fry each face
Air-fry at 195C for 18 minutes, flipping carefully halfway with a wide spatula. They are done when both faces carry dark charred ridges and the centre is tender.
