Tandoori-grilled cauliflower burgers
4
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Loaded with fragrant spices, these Indian-inspired vegetarian burgers are super-tasty. For a different take, serve them as a deconstructed burger. Layer lettuce and cauliflower steaks on a plate, dollop with raita and serve toasted sandwich thins on the side.
Ingredients
Cauliflower
1000 g
Olive oil
1 tbs
Curry powder
2 tsp
Lemon juice
1 tsp
Wholemeal sandwich thins
4 thin, (4 x 40g), halved, toasted
Butter lettuce
½ cup(s), shredded, (4 leaves)
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Lebanese cucumber
½ medium, seeds removed, grated
Red onion
¼ medium, finely chopped
Fresh coriander
2 tbs, chopped
Ground coriander
¼ tsp
Ground cumin
¼ tsp
Ground cayenne pepper
¼ tsp, (pinch)
Fresh ginger
½ tsp, finely grated
Garlic
½ clove(s), crushed
Instructions
1
To make burgers, trim base and leaves from the cauliflower. Cut cauliflower into quarters. Cut each quarter into 2 even thick “steaks,” keeping centre core intact. Combine oil, curry powder and lemon juice in a small bowl and season with salt. Brush curry mixture over both sides of cauliflower steaks.
2
Heat a grill pan or large non-stick frying pan over medium-high heat. Cook cauliflower steaks for 4-5 minutes on each side or until lightly charred and tender.
3
Meanwhile, to make raita, mix all ingredients in a small bowl until combined. Cover and refrigerate until ready to use (can be made up to 1 day ahead).
4
Place a lettuce leaf on base of each sandwich thin, top each with 2 cauliflower steaks, raita and sandwich top. Serve immediately.
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