Grilled Cauliflower Steaks with Yogurt-Herb Sauce Recipe

Serves 2
Prep time: 15 minutes
Total time: 30 minutes, plus 2 hours marinating

for the marinade:
¼ cup|60 grams Greek yogurt
2 teaspoons ground cumin
2 teaspoons honey
2 teaspoons kosher salt
2 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon cayenne
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
3 garlic cloves, mashed into a paste
1 lime, zested and juiced
1 large head cauliflower
2 tablespoons olive oil, plus more for drizzling

for the yogurt-herb sauce:
½ cup|15 grams mint leaves, plus more for garnish
¼ cup|7 grams cilantro with stems, plus more for garnish
¼ cup|60 grams Greek yogurt
1 teaspoon honey
1 teaspoon olive oil
½ teaspoon kosher salt
1 lime, zested and juiced, plus wedges for garnish
½ small jalapeño, seeded, stemmed and roughly chopped
½ small shallot, roughly chopped

1. Marinate the cauliflower: Trim the leaves off the cauliflower and cut it into 2 (¾-inch) thick steaks. Whisk the yogurt, cumin, honey, salt, turmeric, cardamom, coriander, paprika, cayenne, cinnamon, cloves, nutmeg, garlic, and lemon zest and juice in a small bowl until smooth. Coat the cauliflower in the paste and place in a ziplock bag. Refrigerate 2 hours.
2. Make the yogurt-herb sauce: Place the mint, cilantro, yogurt, honey, olive oil, salt, lime zest and juice, the jalapeño, and shallot into the bowl of a food processor and blend until smooth. Makes about 1 cup|237 ml. Cover and refrigerate until ready to use.
3. Light a grill. Brush the cauliflower steaks with the oil and grill, flipping once, until the steaks are charred and cooked through, 15 to 17 minutes. Transfer to a plate and drizzle with more olive oil. Garnish with the cilantro and mint and serve with the dipping sauce and lime wedges.

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