This fun vegetarian pita features super-flavorful grilled cauliflower steaks topped with a seriously addictive and easy to prep Indian-spiced Cucumber Raita. This unique dish is a painless way to eat more veggies and is sure to become a healthy Meatless Monday favorite!

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5 from 1 vote

Tandoori Grilled Cauliflower Pitas w Cucumber Raita

Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Main Dish
Cuisine: Indian
Servings: 4 servings
Calories: 106kcal


Cauliflower Steaks

  • 1 head cauliflower small
  • 1 TB olive oil
  • 2 tsp curry powder
  • 1 tsp kosher salt
  • 1 tsp lemon juice
  • 4 pocketless pitas
  • 4 pieces red leaf lettuce large

Cucumber Raita

  • 1/2 cup Greek yogurt
  • 1 tsp olive oil
  • 1/4 cup cucumber peeled and chopped
  • 1/4 cup onion minced
  • 2 TB cilantro chopped
  • 1/4 tsp ground coriander
  • 1/4 tsp cumin
  • 1/4 tsp garlic minced
  • 1/4 tsp ginger minced
  • pinch cayenne pepper
  • 1 lime cut in wedges for serving


  • To make Cucumber Raita – combine all ingredients in a small bowl and refrigerate until ready to serve, up to 1 day ahead.
  • To make Cauliflower Steaks – trim leaves from cauliflower and cut into quarters, cutting through the center/core. Cut each quarter into 2 “steaks”, keeping center core intact.
  • Mix together olive oil, curry powder, salt, and lemon juice in a large bowl. Toss all 8 cauliflower “steaks” in mixture to coat.
  • Coat a grill or grill pan with cooking spray and heat over medium high heat.
  • Cook cauliflower “steaks” for 4-5 minutes per side or until charred and fork tender.
  • To assemble pitas – place one leaf lettuce on sandwich thin and arrange 2 steaks to fit. Top with Cucumber Raita and serve immediately.


Calories: 106kcal | Carbohydrates: 11g | Protein: 5g | Fat: 5g | Cholesterol: 1mg | Sodium: 635mg | Potassium: 523mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1.8% | Vitamin C: 92% | Calcium: 6.9% | Iron: 6%

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