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overhead close up of a baked curried cauliflower steak

Baked Curried Cauliflower Steaks

These baked curried cauliflower steaks are spicy, flavoursome and perfectly caramelised. Serve with creamy non-dairy yoghurt for the perfect starter!
Course Appetizer
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 152kcal
Author Shivani Raja


  • 1/2 head Cauliflower

For the marinade:

  • 1/4 Lime juiced
  • 2 teaspoons Sunflower Oil
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground Cumin
  • 1/8 teaspoon Ground Coriander
  • 1/4 teaspoon Turmeric
  • 1/4 teaspoon Chilli Powder optional
  • 1/2 teaspoon Brown Sugar

To serve:

  • 100 grams Dairy-Free Yoghurt
  • 1 teaspoon Hemp Seeds
  • 1/4 teaspoon Chilli Flakes optional
  • 1 bunch Fresh Coriander


  • Preheat the oven to 180 degrees. Line a baking tray with grease-proof paper.
  • Using a large knife, remove the leaves from the cauliflower and cut it vertically into 1.5 cm thick slices. I got two large and two smaller 'steaks' from 1/2 a head of cauliflower. Add the steaks to the baking tray.
  • Prepare the marinade by mixing together the lime juice, sunflower oil, sugar and spices in a small bowl. 
  • Use a brush or spoon to spread the marinade onto the cauliflower slices. Spread it as evenly as you can. Don't worry about flipping the steaks as the marinade will seep through.
  • Bake the curried cauliflower steaks for 25-30 minutes. Remove from the oven once crispy and caramelised.
  • Serve hot, sprinkled with chilli flakes, hemp seeds, fresh coriander and dairy-free yoghurt.


  • Feel free to prepare the cauliflower steaks ahead of time and leave them in the fridge to marinate before baking. They'll only taste more flavoursome!
  • Leftovers can be stored in the fridge and reheated in the microwave.