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Tandoori-grilled cauliflower burgers

Tandoori-grilled cauliflower burgers

Total Time
35 min
25 min
10 min
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.



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


½ clove(s), crushed


  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.


TIP: Scooping out and discarding seeds from cucumber before grating will prevent raita becoming watery.