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

Tandoori-Grilled Cauliflower Burgers with Cucumber Raita Spread

SmartPoints® value per serving
Total Time
35 min
25 min
10 min
These Indian-inspired vegetarian burgers are a new way to think about summer grilling. Make extra raita to use as a dip.


plain lowfat Greek yogurt

½ cup(s)


¼ cup(s), peeled, chopped

uncooked red onion(s)

¼ cup(s), minced


2 Tbsp, chopped

ground coriander

¼ tsp

ground cumin

¼ tsp

minced garlic

¼ tsp

minced ginger

¼ tsp

cayenne pepper

1 pinch

uncooked cauliflower

1 head(s), small

cooking spray

2 spray(s)

olive oil

1 Tbsp

curry powder

2 tsp

kosher salt

1 tsp

Arnold Sandwich Thins 100% Whole wheat flax & fiber

4 roll(s)

fresh lemon juice

1 tsp


4 leaf/leaves, large, red leaf variety


  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

A happier, healthier you starts here