From above, thick crimson-orange cauliflower steaks with dark grill marks fan across a white platter, dotted with blistered peach wedges, swirls of pale green mint yogurt, ruby pomegranate seeds, sliced green chiles, and a shower of cilantro and toasted pistachios.

Tamarind-Tandoori Cauliflower Steaks with Charred Peaches and Mint

Name: Tamarind-Tandoori Cauliflower Steaks with Charred Peaches and Mint
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4
Cuisine: Indian
Ingredients: large cauliflower, 1 trimmed and cut into 4 thick center steaks, with remaining edges separated into florets; ripe but firm peach, 2 halved and pitted; plain Greek yogurt, 1 cup divided; tamarind concentrate, 2 tablespoons; tomato paste, 1 tablespoon; Kashmiri chile powder, 2 teaspoons; smoked paprika, 1 teaspoon; ground cumin, 1 teaspoon; ground coriander, 1 teaspoon; ground turmeric, 1/2 teaspoon; garam masala, 1/2 teaspoon; garlic clove, 2 cloves finely grated; fresh ginger, 1 tablespoon finely grated; lemon, 1 zested and juiced; maple syrup or honey, 2 tablespoons; small green chile, 1 thinly sliced; fresh mint leaves, 1/3 cup, plus extra for garnish finely chopped; fresh cilantro leaves and tender stems, 1/3 cup chopped; pomegranate seeds, 1/4 cup; pistachios, 1/4 cup toasted and roughly chopped; extra-virgin olive oil, 2 tablespoons, plus more for grilling; kosher salt, 1 teaspoon, plus more to taste; freshly ground black pepper, 1/2 teaspoon; sugar, 1 teaspoon

Category BBQ

Prep 25 minutes

Cook 18 minutes

Style Indian

Technique Grilling

Diet Friendly Vegetarian

Daily Recipe: July 23, 2026

This BBQ recipe turns cauliflower into the star with a smoky, charred treatment inspired by tandoori flavors, then balances it with peak-summer sweetness from blistered peaches, cooling mint, and a punchy tamarind glaze. It feels fresh and seasonal rather than heavy, and the mix of deep red marinade, golden grill marks, herbs, and jewel-like toppings makes it especially striking on the plate.

Ingredients (for 4)

Large cauliflower - 1 - trimmed and cut into 4 thick center steaks, with remaining edges separated into florets
Ripe but firm peach - 2 - halved and pitted
Plain greek yogurt - 1 cup - divided
Tamarind concentrate - 2 tablespoons
Tomato paste - 1 tablespoon
Kashmiri chile powder - 2 teaspoons
Smoked paprika - 1 teaspoon
Ground cumin - 1 teaspoon
Ground coriander - 1 teaspoon
Ground turmeric - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Garlic clove - 2 cloves - finely grated
Fresh ginger - 1 tablespoon - finely grated
Lemon - 1 - zested and juiced
Maple syrup or honey - 2 tablespoons
Small green chile - 1 - thinly sliced
Fresh mint leaves - 1/3 cup, plus extra for garnish - finely chopped
Fresh cilantro leaves and tender stems - 1/3 cup - chopped
Pomegranate seeds - 1/4 cup
Pistachios - 1/4 cup - toasted and roughly chopped
Extra-virgin olive oil - 2 tablespoons, plus more for grilling
Kosher salt - 1 teaspoon, plus more to taste
Freshly ground black pepper - 1/2 teaspoon
Sugar - 1 teaspoon

Preparation

Step 1 - 🔥🧽🍳

Preheat a grill or grill pan to medium-high heat, then clean and oil the grates well.
Step 2 - 🥦🔪✨

Cut the large cauliflower into 4 thick center steaks and keep the remaining loose florets for grilling.
Step 3 - 🥣🌶️🍋

In a large bowl, mix 3/4 cup Greek yogurt, tomato paste, Kashmiri chile powder, smoked paprika, cumin, coriander, turmeric, garam masala, grated garlic, grated ginger, half the lemon zest, 1 tablespoon lemon juice, 1 tablespoon maple syrup or honey, 1 tablespoon olive oil, kosher salt, and black pepper.
Step 4 - 🥦🥣⏳

Coat the cauliflower steaks and florets well in the marinade and let them sit for 20 minutes at room temperature.
Step 5 - 🥄🟤✨

Whisk together tamarind concentrate, the remaining 1 tablespoon maple syrup or honey, sugar, 1 tablespoon water, and a pinch of salt until glossy.
Step 6 - 🍃🥣💚

Stir the remaining 1/4 cup Greek yogurt with chopped mint, the rest of the lemon zest, and a small squeeze of lemon juice. Season lightly with salt.
Step 7 - 🍑🔥🔪

Brush the peach halves with a little oil and grill cut-side down for 2 to 3 minutes until charred. Flip, grill 1 minute more, then slice into wedges.
Step 8 - 🥦🔥👩‍🍳

Grill the cauliflower steaks for 5 to 6 minutes per side until tender and charred. Grill the loose florets for 8 to 10 minutes total, turning occasionally.
Step 9 - 🖌️🥦🍯

During the last 2 minutes of grilling, brush the cauliflower with the tamarind glaze so it caramelizes without burning.
Step 10 - 🍽️🥦🍑

Spread the mint yogurt on a serving platter, then arrange the grilled cauliflower steaks, florets, and peach wedges on top.
Step 11 - 🌿🌶️💎

Spoon over any extra tamarind glaze, then finish with cilantro, sliced green chile, pomegranate seeds, toasted pistachios, and extra mint leaves.
Step 12 - 🍋🍽️😋

Serve right away with lemon wedges if you like.

Additional

For a fully vegan version, use a thick unsweetened plant-based yogurt and maple syrup instead of honey. If you want to make it more substantial, serve it with grilled naan or cumin-scented rice. Kids can help whisk the marinade, scatter the toppings, and paint on the glaze. The peaches are the unexpected summer note here—they echo the cauliflower’s sweetness and make the whole dish feel bright, smoky, and modern.