Tandoori Cauliflower Steaks

Preheat the oven to 425°F. Trim the leaves from the cauliflower and remove about an inch off the bottom of the stem (the rest will help hold the cauliflower together). Carefully cut the cauliflower into 4 “steaks”, 1 inch thick.

Place the steaks on a baking sheet and coat with 1 tbsp vegetable oil, tandoori spice, and a pinch of salt and pepper. Roast until well browned, about 22 to 25 minutes.

Peel and thinly slice the shallot. Slice the cucumber into rounds. Add the sliced shallot, sliced cucumber, Champagne vinegar, 2 tbsp water, and a pinch of salt to a medium bowl, toss to coat, and let the pickles sit until it’s time to serve.

Place a small saucepan over high heat with 1¼ cups water and a pinch of salt. Once the water boils, add the couscous, reduce heat to low, and bring to a simmer. Cook covered, until water is absorbed, about 10 minutes.

In a medium bowl, combine the yogurt and just half of the cilantro chutney. Mix the cilantro yogurt well.

Mix the remaining cilantro chutney into the cooked couscous and season to taste with salt and pepper. Spread the couscous onto large plates and top with tandoori cauliflower steaks. Top with pickled cucumbers and serve with cilantro yogurt on the side for dipping.