Tandoori Grilled Cauliflower Pitas w Cucumber Raita
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.
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