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Tandoori-grilled cauliflower steaks with cucumber raita spread

Tandoori-grilled cauliflower steaks with cucumber raita spread

2
Points®
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Easy
Hefty cauliflower steaks are brushed with curry-seasoned oil and grilled till lightly charred, giving it a lovely crisp-tender interior texture. The creamy yogurt sauce adds richness, tang, and protein.

Ingredients

Cooking spray

5 spray(s)

Plain low fat Greek yogurt

¾ cup(s)

Cucumber

⅓ cup(s), peeled and chopped

Red onion

⅓ cup(s), minced

Cilantro

3 Tbsp, chopped

Ground coriander

⅜ tsp

Ground cumin

⅜ tsp

Jarred minced garlic

⅜ tsp

Minced ginger

⅜ tsp

Cayenne pepper

1 pinch(es)

Cauliflower

1 head(s), medium

Olive oil

1 Tbsp

Curry powder

2 tsp

Kosher salt

1 tsp

Fresh lemon juice

1 tsp

Instructions

  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. 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 small bowl, combine oil, curry powder, salt and lemon juice; brush evenly over cauliflower steaks.
  4. Off heat, coat a grill pan with nonstick spray; heat over medium-high heat. Cook cauliflower steaks until charred and tender, flipping once, 4 to 5 minutes per side. Serve with raita.

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