30-Minute Afghan Cauliflower Steak

Experience the vibrant flavors of Kabul with thick cauliflower slabs braised in a rich, aromatic tomato and ginger sauce. This vegetarian adaptation of traditional Borani-style cooking offers a perfect balance of charred caramelization and savory Afghan spices.

• 2 large heads of cauliflower, cut into 1-inch thick steaks
• 4 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cup tomato puree
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon chili flakes
• 1/2 cup Greek yogurt mixed with 1 minced garlic clove
• 1 tablespoon dried mint
• Fresh cilantro for garnish