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Eat Well Aug. 18. 2015
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Cauliflower Steaks with Mint Chutney

Aug. 18. 2015
Sides
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

A delicious Indian inspired side dish with thick cut cauliflower steaks drizzled with a refreshing mint chutney.

I’m writing this as I’m in Thailand, Samui Island to be exact! I hope you’re all having some fun following along with my adventures over here for the next week while we finish our trip. I’ve been posting so many fun videos and behind the scenes on Snapchat (@mckelhill) so follow me there for some fun things- otherwise, before I come back home and dive into the kitchen full of Thai food inspiration, I’m going to share this Indian inspired side dish Cauliflower Steaks with Mint Chutney.

I think by now you all know I love cauliflower; it’s one of the most versatile vegetables to use in cooking, runner up if not lead to sweet potatoes and zucchini. This recipe is no exception; utilize cauliflower in a unique yet pretty straightforward way. When I think of vegetables having a hearty texture, hearty enough to warrant the descriptor “meaty”, cauliflower never came to mind, it was always the famous portabella. Cauliflower however needs to get some attention for this “meaty” category and by meaty I just mean heartiness and ability to change flavors easily. These cauliflower steaks showcase both of these qualities, the heartiness due to the thick cut, coupled with grilling them or roasting them until just fork tender (with a little al dente/bite to them), and golden brown on the outside bringing out the flavors and rubs.

Enough about the cauliflower though, we HAVE to talk about this Mint Chutney. I first made a variation of this Mint Chutney for my cookbook (which is out early 2016!) and I can’t wait for you to see how I utilize it in the book- but until then, you have a glimpse of my favorite condiment…ever. At it’s simplest form Mint Chutney is a beautiful blend of fresh cilantro, mint, ginger, garlic, green chili, olive oil, sea salt, and black pepper. It’s sublime when drizzled over a hearty roasted piece of curry infused cauliflower. Seriously, this combination is out of this world and I could easily eat an entire head of cauliflower to myself…but I digress.

Mint Chutney is perfect just like this, as a condiment or drizzle on roasted vegetables but don’t feel limited there, there’s so many things you can do with it. My other favorite is to add a bit of raw apple cider vinegar and make an amazing green dressing out of it, or top it on chickpeas and toss it around for a chilled salad, as a dip for eggs or grilled fish, and even spread on Nourishing Nut & Seed Bread or hummus spread on a cracker with fresh cucumber and tomato. SO good, I promise! You all can pick up my recipe and cooking style, a fusion of global flavors mixed in with American classics, transformed into a gluten free and dairy free whole food recipe. I have so much fun utilizing my love of travel and cultures with my recipes and this one is a great example of a good ole’ steak (American classic) sans meat, infused with Indian spices.

 

Cauliflower Steaks with Mint Chutney
Recipe Type: dips, sauces, side
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • FOR THE CAULIFLOWER STEAKS
  • 1 medium head cauliflower, cut into thick slices
  • 2 tablespoons olive oil
  • Sea salt and black pepper to taste
  • 1/2 teaspoon ground turmeric
  • FOR THE MINT CHUTNEY
  • 1 cup olive oil
  • 1/3 cup fresh mint
  • 1/3 cup fresh cilantro
  • 1/3 cup fresh parsley
  • 2 cloves garlic
  • 1/2 inch fresh ginger root
  • 1-2 small green chilies, adjust to taste
  • Juice of 1 lemon
  • 1 teaspoon sea salt
  • Freshly ground black pepper to taste
  • Juice of 1 lime
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Cut the head of cauliflower in thick slices, about 2 inches wide, being gentle while cutting as you want to retain the “steak” shape. Sprinkle spices and seasoning on the cauliflower.
  3. Lay the cauliflower steaks on a lined baking sheet with foil or parchment, bake for 30 minutes or until tender.
  4. In the meantime, in a food processor or blender combine all ingredients for the mint chutney and blend until smooth. Adjust for any seasonings, I find that I’ll add more pepper or citrus to bring out the flavors.
  5. When the cauliflower steaks are tender yet golden brown and roasted, serve on a platter with the mint chutney drizzled on top. Also use the mint chutney for a dip throughout serving. Store for up to 1 week in the fridge.
Notes
Store the mint chutney for up to 1 week in a glass container

I hope you all enjoy this playful recipe and find uses for this Mint Chutney besides this recipe- I swear by it! It’s my favorite and can’t wait to see how you recreate this recipe #nutritionstripped.

More recipes I have a hunch you’ll enjoy, using cauliflower:

I can’t wait for you to try this recipe! Let me know what ways you find yourself using the Mint Chutney in!

x McKel

The Recipe

Serves 4-6

Print

Ingredients:

  • FOR THE CAULIFLOWER STEAKS
  • 1 medium head cauliflower, cut into thick slices
  • 2 tablespoons olive oil
  • Sea salt and black pepper to taste
  • 1/2 teaspoon ground turmeric
  • FOR THE MINT CHUTNEY
  • 1 cup olive oil
  • 1/3 cup fresh mint
  • 1/3 cup fresh cilantro
  • 1/3 cup fresh parsley
  • 2 cloves garlic
  • 1/2 inch fresh ginger root
  • 1-2 small green chilies, adjust to taste
  • Juice of 1 lemon
  • 1 teaspoon sea salt
  • Freshly ground black pepper to taste
  • Juice of 1 lime

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Cut the head of cauliflower in thick slices, about 2 inches wide, being gentle while cutting as you want to retain the “steak” shape. Sprinkle spices and seasoning on the cauliflower.
  3. Lay the cauliflower steaks on a lined baking sheet with foil or parchment, bake for 30 minutes or until tender.
  4. In the meantime, in a food processor or blender combine all ingredients for the mint chutney and blend until smooth. Adjust for any seasonings, I find that I’ll add more pepper or citrus to bring out the flavors.
  5. When the cauliflower steaks are tender yet golden brown and roasted, serve on a platter with the mint chutney drizzled on top. Also use the mint chutney for a dip throughout serving. Store for up to 1 week in the fridge.

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Did you try it out?

Share Your Thoughts & Images

  • This looks so divine! I love cauliflower in all its forms- it’s so versatile! This chutney looks amazing and delicious. I can’t wait to try.
    I hope your travels are happy and safe!
    Best wishes,
    xx Sydney

  • Wow!! SO yummy!! I cannot believe how amazing this tastes! You have been one of my biggest blogger inspirations, so I decided to start my own blog (nutritionwithjanna.com) where I share my own story about food and life. It is amazing how well you take pictures and I only dream to take them as well as you! Thanks for the recipe!

    • You’re so sweet, thank you! I truly appreciate reading comments like these. You’ll do amazing! Also check out my blogging 101 page and resources about it xx

  • That sauce sounds incredible! What a beautiful recipe, can’t wait to try it out!

  • Cauliflower is the best! I have only recently discovered it as a vegetable, having formerly only considered it to be the sad sister of broccoli – but roasted it is amazing! Love the look of this mint chutney too, looks absolutely packed with flavour.
    Can’t wait to see your cookbook when it comes out x

  • I’ve never made chutney before, but the ingredients all sound so great! I love how so many cultures have different variations on an herb + oil + spices sauce – pesto, chimichurri, chutney… I think that’s so cool! 🙂

  • Lisa

    Hi McKel, I tried this last night but I only got one “steak” cut and the rest of the cauliflower broke up into flowerettes. I am not sure that I cut it right but am unsure how I could have done it differently. I cut from the top to the step, should I have cut it horizontally? regardless the one steak was LOVELY and I will certainly do this again if I can figure out how to cut it!! Thanks so much!
    Lisa

  • Tobias

    I guess the turmeric goes on top of the cauliflower. Doesn’t turn it bitter? Together with the olive oil or does this go on the paper, so the cauliflower doesn’t stick to it?
    Me, I don’t like cauliflower much, but this sounds delicious. (I also don’t like potatoes very much, but as chips or fries or fried I like them).

  • Wow, what a great idea! Will need to try this!

  • Pam

    FOR THE CAULIFLOWER STEAKS
    1 medium head cauliflower, cut into thick slices
    2 tablespoons olive oil
    Sea salt and black pepper to taste
    ½ teaspoon ground turmeric

    May I assume the the cauliflower is covered with the 2 tablespoons of olive oil before sprinkling on the seasonings (salt, pepper, turmeric)? The recipe doesn’t seem to see (or at least I couldn’t find reference to it).

    Thanks for posting this recipe–I’m going to make it for dinner right now!

    • Pam

      I of course meant “seem to say” rather than “seem to see . . . ” *blush*

  • Sara

    This chutney is incredible. I’m going to schmear it on everything!

  • Amber

    Oh my goodness, this is the best mint chutney I have ever had! So fresh; so much better than traditional mint sauce. I had it with the delicious cauliflower steaks and my husband enjoyed it with lamb chops. Yum, thank you!

    • McKel Hill

      I’m so glad you and your husband loved the recipe Amber! Thanks for sharing 🙂

  • Jim Crupi

    I just needed a mint chutney for a different dish. It sure was a lot of oil. I stopped adding oil after 3/4 cup and added more of each herb. Still, it was thinner than expected. I give it a 7.

  • Auriole

    Looks amazing! Have you tried freezing this? Do you think it would work?

    • McKel Hill

      I wouldn’t recommend freezing this, both textures may get quite “off”!

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