Tandoori Grilled Cauliflower Pitas w Cucumber Raita

March 3, 2022

28 minutes

easy

4 servings

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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Ingredients

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	1 head cauliflower small
	1 tablespoon olive oil
	2 teaspoons curry powder
	1 teaspoon kosher salt
	1 teaspoon lemon juice
	4 pocketless pitas
	4 pieces red leaf lettuce large

Cucumber Raita

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

Nutritional Information

106kcal Calories

11g Carbohydrates

5g Protein

5g Fat

1mg Cholesterol

635mg Sodium

523mg Potassium

3g Fiber

4g Sugar

90IU Vitamin A

75.9mg Vitamin C

69mg Calcium

1.1mg Iron

Directions

1.

To make Cucumber Raita – combine all ingredients in a small bowl and refrigerate until ready to serve, up to 1 day ahead.

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2.

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.

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3.

Mix together olive oil, curry powder, salt, and lemon juice in a large bowl. Toss all 8 cauliflower “steaks” in mixture to coat.

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4.

Coat a grill or grill pan with cooking spray and heat over medium high heat.

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5.

Cook cauliflower “steaks” for 4-5 minutes per side or until charred and fork tender.

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6.

To assemble pitas – place one leaf lettuce on sandwich thin and arrange 2 steaks to fit. Top with Cucumber Raita and serve immediately.