📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Cauliflower Steaks: Gently remove the outer leaves of the cauliflower, leaving the core intact. Cut two 1-inch thick steaks from the center of each cauliflower head. Don't worry if some florets break off; you can roast these alongside the steaks.
3. Mix the Curry Paste: In a small bowl, whisk together the curry powder, turmeric, cumin, coriander, garlic powder, ginger powder, salt, and black pepper. Add olive oil to create a thick paste.
4. Coat the Cauliflower Steaks: Generously brush the curry paste over both sides of the cauliflower steaks, ensuring they are evenly coated. Set aside to marinate for at least 15 minutes. I sometimes let it marinate for an hour in the fridge; the flavors deepen nicely!
5. Sear the Steaks: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil. Once the skillet is hot, carefully place the marinated cauliflower steaks in the skillet. Sear for 3-4 minutes per side until golden brown and slightly crispy. This step is crucial for adding a depth of flavor and a great texture.
6. Bake the Steaks: Transfer the seared cauliflower steaks to the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the cauliflower is tender and easily pierced with a fork. Keep an eye on them to prevent burning; ovens can be quirky sometimes, right?
7. Prepare the Mango Chutney: While the cauliflower is baking, prepare the mango chutney. In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeño (if using), lime juice, honey, cilantro, and a pinch of salt. Mix well. Taste and adjust seasonings as needed. I like mine with a little extra lime!
8. Serve: Once the cauliflower steaks are cooked, remove them from the oven and let them cool slightly. Serve hot, topped with a generous spoonful of homemade mango chutney. Garnish with extra cilantro, if desired. It's a party in your mouth, I promise! Enjoy!