Grilled curried cauliflower burgers with cucumber raita
Plain lowfat Greek yogurt
¼ cup(s), chopped, peeled, seeded
Uncooked red onion(s)
¼ cup(s), minced, finely chopped
2 Tbsp, chopped
1 head(s), small
Fresh lemon juice
4 leaf/leaves, large, red leaf variety
Whole wheat sandwich thin(s)
- To make raita, in small bowl, combine yogurt, cucumber, onion, cilantro, coriander, cumin, garlic, ginger, and cayenne. Cover and refrigerate until ready to serve or for up to 1 day.
- To make burgers, trim leaves from cauliflower. Cut cauliflower into quarters, slicing through core. Cut each quarter into 2 even, large florets, keeping edges of core intact. In large bowl, combine oil, curry powder, lemon juice, and salt. Add cauliflower and gently toss to coat.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Grill cauliflower, turning halfway through cooking, until charred and tender, 4 to 5 minutes per side.
- Build each burger with roll bottom, 1 lettuce leaf, 2 cauliflower pieces, 3 tbsp raita, and roll top. Serve immediately.
- Serving size: 1 burger