Grilled Curried Cauliflower Burgers with Cucumber Raita

PersonalPoints™

per serving

Total Time: 30 min

Prep: 20 min

Cook: 10 min

Serves: 4

Easy

These hearty Indian-inspired vegetarian burgers are a new way to think about meatless main courses. Mix a double or triple batch of the spice blend ahead of time and the cauliflower burgers will be that much quicker to make next time. Also, make extra raita to serve as a dip for crudités.

Ingredients:

4 sprays of cooking spray
½ cup plain low-fat Greek yogurt
¼ cup cucumbers, chopped, peeled, seeded
¼ cup uncooked red onions, minced, finely chopped
2 tbsp cilantro, chopped
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp minced garlic
¼ tsp minced ginger
1 pinch of cayenne pepper
1 uncooked cauliflower head, small
1 tbsp olive oil
2 tsp curry powder
1 tsp fresh lemon juice
1 tsp kosher salt
4 lettuce leaves, large, red leaf variety
4 whole wheat sandwich thins

Instructions

To make raita, in a small bowl, combine yogurt, cucumber, onion, cilantro, coriander, cumin, garlic, ginger, and cayenne. Cover and refrigerate until ready to serve or for up to 1 day.
To make burgers, trim leaves from cauliflower. Cut cauliflower into quarters, slicing through the core. Cut each quarter into 2 even, large florets, keeping the edges of the core intact. In a large bowl, combine oil, curry powder, lemon juice, and salt. Add cauliflower and gently toss to coat.
Off heat, coat grill rack or grill pan with nonstick spray. Preheat a gas grill or grill pan to medium-high, or prepare a medium-high fire in a charcoal grill. Grill cauliflower, turning halfway through cooking, until charred and tender, 4 to 5 minutes per side.
Build each burger with roll bottom, 1 lettuce leaf, 2 cauliflower pieces, 3 tbsp raita, and roll top. Serve immediately.
Serving Size: 1 burger.