Tandoori Grilled Cauliflower Pitas w Cucumber Raita

28 minutes


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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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


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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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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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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Coat a grill or grill pan with cooking spray and heat over medium high heat.
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Cook cauliflower “steaks” for 4-5 minutes per side or until charred and fork tender.
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To assemble pitas – place one leaf lettuce on sandwich thin and arrange 2 steaks to fit. Top with Cucumber Raita and serve immediately.
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