Tamarind Cumin Glazed Cauliflower (or Steak, or Salmon)

The sweet-tangy Tamarind Cumin Hot Sauce caramelizes beautifully on roasted cauliflower, seared steak, or baked salmon. Pick your base, add grains and greens, and you’ve got a bold, balanced meal.

Ingredients & Prep

• 1 medium head cauliflower, cut into 1-inch “steaks”
or 1 lb steak (ribeye/ sirloin)
or 1 lb salmon fillet
• 3–4 tbsp Garam Goddess Tamarind Cumin Hot Sauce ✨🌶
• 2 tbsp olive oil
• Juice of ½ lemon
• 1 tsp salt
• Black pepper to taste
• Fresh herbs (cilantro/ mint) for garnish

Steps

1. Heat oven (for cauliflower/salmon) or grill/pan (for steak) to 425 °F.
2. Mix Tamarind Cumin sauce, oil, lemon juice, salt, and pepper.
3. Brush marinade generously on your chosen base.
4. Cook:
   • Cauliflower: Roast 20–25 min, flipping once.
   • Steak: Sear 3–4 min per side (medium-rare) or to preference.
   • Salmon: Roast 12–15 min, until flaky.
5. In the last few minutes, brush with extra Tamarind Cumin for a sticky glaze.

To Finish
Add a squeeze of lemon and scatter with fresh herbs.

Pair with basmati rice and/ or a cucumber salad.