Cauliflower Steaks with Channa Masala

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For 2 (For 4)

For Marinade:

Cauliflower : 1 (2)

Crushed Ginger: 1 sachet (2 sachets)

Crushed Garlc: 1 sachet (2 sachets)

Aromatic Colour Blend : 1 pod (2 pods)

For the Channa Masala:

Savoury Tarka Blend: 1 pod (2 pods)

Crushed Ginger: 1 sachet (2 sachets)

Crushed Garlc: 1 sachet (2 sachets)

Fried Onion Paste: 2 sachets (4 sachets)

Aromatic Colour Blend: 1 pod (2 pods)

Fried Tomato Paste: 2 sachets (4 sachets)

Palm Sugar: 1 pod (2 pods)

Channa Dhal: 1 sachet (2 sachets)

Garam Masala: 1 pod (2 pods)

For the Salad:

Cucumber: 1 (2)

Carrot : 1 (2)

Mint : ½ bunch (1 bunch)

Fresh Coriander: 1 bunch (2 bunches)

Lemon : 1 (1)



Recipe Description

Nutritional Information:

Energy (kcal) 792 Fat 45g, of which saturates 3g Carbohydrates 55g, of which sugars 9g Protein 40g Salt 0.67g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

Brassica Oleracea goes by many aliases worldwide: broccoli, kale and cabbage, to name a few. Cauliflower is the slyest chameleon of them all, able to act grainy, floury or meaty, as in this trendy plant ‘steak’. Trendy, yes, but Indian vegetarians have been cooking with similarly ingenious meat substitutes for centuries. This tender centerpiece, lightly marinated and roasted to perfection, is no second-stringer, though, ably supported by the equally world class combo of a spicy chickpea curry and a refreshing salad

  • Preparation time:

    For 2 - 20 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 35 minsFor 4 - 35 mins
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