Grilled curried cauliflower burgers with cucumber raita

Grilled Curried Cauliflower Burgers with Cucumber Raita

Total Time
30 min
20 min
10 min
These hearty Indian-inspired vegetarian burgers are a new way to think about meatless main courses. Mix a double or triple batch of the spice blend ahead of time and the cauliflower burgers will be that much quicker to make next time. Also make extra raita to serve as a dip for crudités.


Cooking spray

4 spray(s)

Plain low fat Greek yogurt

½ cup(s)


¼ cup(s), chopped, peeled, seeded

Red onion

¼ cup(s), minced, finely chopped


2 Tbsp, chopped

Ground coriander

¼ tsp

Ground cumin

¼ tsp

Jarred minced garlic

¼ tsp

Minced ginger

¼ tsp

Cayenne pepper

1 pinch(es)


1 head(s), small

Olive oil

1 Tbsp

Curry powder

2 tsp

Fresh lemon juice

1 tsp

Kosher salt

1 tsp


4 leaf/leaves, large, red leaf variety

Whole wheat sandwich thins

4 item(s)


  1. 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.
  2. 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.
  3. 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.
  4. Build each burger with roll bottom, 1 lettuce leaf, 2 cauliflower pieces, 3 tbsp raita, and roll top. Serve immediately.
  5. Serving size: 1 burger