Tandoori Marinating Steak with Roasted Curried Cauliflower

Combine yogurt, garlic, onion, gingerroot, lemon juice, curry powder, chili powder and salt in large zipper-type freezer bag.

Pierce steak all over with fork. Place in freezer bag with yogurt mixture; refrigerate for 8 to 12 hours to marinade.

Discard marinade. Pat steak dry with paper towel; season lightly with salt and pepper. Grill over medium-high heat, turning with tongs at least twice. Cook to medium-rare doneness, until thermometer inserted sideways into steak reads 145°F (63°C).

Curried Roasted Cauliflower

Break 1 medium-sized head of cauliflower into large florets (about 8 cups/2 L). Toss with ¼ cup (50 mL) olive oil, 2 tsp (10 mL) curry powder and ½ tsp (2 mL) EACH chili powder and coarse salt, ¼ tsp (1 mL) coarsely ground pepper. Roast in single layer on lined rimmed baking sheet in 425°F (220°C) oven, stirring occasionally, until softened and golden, 15 to 20 minutes. Toss with 1/4 cup (50 mL) toasted pine nuts and 2 tbsp (30 mL) drained capers and chopped parsley (optional). Makes 8 cups (2 L).

Bombay Dipping Sauce

Combine 1/3 cup (75 mL) mayonnaise, 2 tbsp (30 mL) EACH vinegar and mango chutney, 1 tbsp (15 mL) minced green onion or chives and 1 tsp (5 mL) EACH curry powder and minced garlic.