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!
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 mincedpinch cayenne pepper
6 lime cut in wedges for serving
Ingredients
1 head cauliflower small
1 tablespoon olive oil
2 teaspoons curry powder
1 teaspoon kosher salt
1 teaspoon lemon juice
24 pocketless pitas
4 pieces red leaf lettuce large
Directions
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.
Nutritional Information
CALORIES: 106kcal
CARBOHYDRATES: 11g
PROTEIN: 5g
FAT: 5g
CHOLESTEROL: 1mg
SODIUM: 635mg
POTASSIUM: 523mg
FIBER: 3g
SUGAR: 4g
VITAMIN A: 90IU
VITAMIN C: 75.9mg
CALCIUM: 69mg
IRON: 1.1mg
