Tandoori-grilled cauliflower burgers
Wholemeal sandwich thins
4 thin, (4 x 40g), halved, toasted
½ cup(s), shredded, (4 leaves)
99% fat-free plain Greek yoghurt
½ cup(s), (120g)
½ medium, seeds removed, grated
¼ medium, finely chopped
2 tbs, chopped
Ground cayenne pepper
¼ tsp, (pinch)
½ tsp, finely grated
½ clove(s), crushed
- 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.
- 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.
- 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).
- Place a lettuce leaf on base of each sandwich thin, top each with 2 cauliflower steaks, raita and sandwich top. Serve immediately.