Tandoori-Grilled Cauliflower Steaks with Cucumber Raita Spread
2
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Hefty cauliflower steaks are brushed with curry-seasoned oil and grilled till lightly charred, giving it a lovely crisp-tender interior texture. The creamy yogurt sauce adds richness, tang, and protein.
Ingredients
Cooking spray
5 spray(s)
Plain lowfat Greek yogurt
¾ cup(s)
Cucumber
⅓ cup(s), peeled and chopped
Red onion
⅓ cup(s), sliced, minced
Cilantro
3 tbsp(s), chopped
Ground coriander
⅜ tsp(s)
Ground cumin
⅜ tsp(s)
Minced garlic
⅜ tsp(s)
Minced ginger
⅜ tsp(s)
Cayenne pepper
1 pinch(es)
Uncooked cauliflower
1 head(s), medium
Olive oil
1 tbsp(s)
Curry powder
2 tsp(s)
Kosher salt
1 tsp(s)
Fresh lemon juice
1 tsp(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
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 small bowl, combine oil, curry powder, salt and lemon juice; brush evenly over cauliflower steaks.
4
Off heat, coat a grill pan with nonstick spray; heat over medium-high heat. Cook cauliflower steaks until charred and tender, flipping once, 4 to 5 minutes per side. Serve with raita.
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