Photo of Tandoori-Grilled Cauliflower Steaks with Cucumber Raita Spread by WW

Tandoori-Grilled Cauliflower Steaks with Cucumber Raita Spread

2
PersonalPoints™ per serving
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(s)

cup(s), peeled and chopped

Uncooked red onion(s)

cup(s), sliced, minced

Cilantro

3 tbsp(s), chopped

Ground coriander

tsp(s)

Ground cumin

tsp(s)

Minced garlic

tsp(s)

Minced ginger

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.