Photo of Tandoori-grilled cauliflower burgers with cucumber raita spread by WW

Tandoori-grilled cauliflower burgers with cucumber raita spread

SmartPoints® value per serving
Total Time
35 min
25 min
10 min
These Indian-inspired vegetarian burgers are a new way to think about summer grilling. Make extra raita to use as a dip.


Plain lowfat Greek yogurt

½ cup(s)

Ground coriander

¼ tsp(s)

Ground cumin

¼ tsp(s)

Minced garlic

¼ tsp(s)

Minced ginger

¼ tsp(s)

Cayenne pepper

1 pinch

Uncooked cauliflower

1 cup(s)

Olive oil cooking spray

2 spray(s)

Olive oil

1 tbsp(s)

Curry powder

2 tsp(s)

Kosher salt

1 tsp(s)

Fresh lemon juice

1 tsp(s)


4 leaf/leaves, large, red leaf variety

Thin sandwich bread (roll)

4 item(s)


  1. To make raita, combine yogurt through cayenne in a small bowl; refrigerate until ready to use (can be made up to 1 day ahead).
  2. To make burgers, trim leaves from cauliflower; cut head into quarters, slicing through center/core. Cut each quarter into 2 even thick “steaks,” keeping center core intact.
  3. In a large bowl, combine oil, curry powder, salt and lemon juice; add cauliflower and carefully toss to coat.
  4. Off heat, coat a grill or grill pan with cooking spray; heat over medium-high heat. Cook cauliflower steaks until charred and tender, flipping once, 4-5 minutes per side.
  5. To assemble burgers, place a leaf lettuce on bottom of each sandwich thin; top each with 2 cauliflower steaks, 3 Tbsp raita and sandwich top. Serve immediately.
  6. Serving size: 1 burger