Tandoori-grilled cauliflower steaks with cucumber raita spread
plain lowfat Greek yogurt
⅓ cup(s), peeled and chopped
uncooked red onion(s)
⅓ cup(s), minced
3 Tbsp, chopped
1 head(s), medium
fresh lemon juice
- To make raita, combine yogurt through cayenne in a small bowl; refrigerate until ready to use (can be made up to 1 day ahead).
- Trim leaves from cauliflower; cut head into quarters, slicing through center/core. Cut each quarter into 2 even thick “steaks,” keeping center core intact.
- In a small bowl, combine oil, curry powder, salt and lemon juice; brush evenly over cauliflower steaks.
- 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.