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Tandoori-Grilled Cauliflower Burgers with Cucumber Raita Spread

3
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
6
Difficulty
Easy
These Indian-inspired vegetarian burgers are a new way to think about summer grilling. Make extra raita to use as a dip.

Ingredients

plain lowfat Greek yogurt

½ cup(s)

ground coriander

¼ tsp

ground cumin

¼ tsp

minced garlic

¼ tsp

minced ginger

¼ tsp

cayenne pepper

1 pinch

uncooked cauliflower

1 cup(s)

olive oil cooking spray

2 spray(s)

olive oil

1 Tbsp

curry powder

2 tsp

kosher salt

1 tsp

fresh lemon juice

1 tsp

lettuce

4 leaf/leaves, large, red leaf variety

thin sandwich bread (roll)

4 item(s)

Instructions

  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

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