Tandoori Grilled Cauliflower Pitas w Cucumber Raita
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4 servings
- 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
- 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%