Curried Cauliflower Steaks and Tzatziki

Curried Cauliflower Steaks with a Tzatziki Sauce

This healthy vegetarian dinner recipe, the aromatic flavor of red rice or brown basmati is a delicious combination with the fragrant curry powder. Serving size: ¾ cup rice, 1 cauliflower steak & ¼ cup tzatziki each has only 317 mg of sodium.

 

Tzatziki Sauce

  • ¾ cup nonfat plain Greek yogurt
  • ¼ cup sour cream
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • ½ medium cucumber

    Rice & Cauliflower Steaks

     

  • 1 cup red rice or brown basmati rice
  • ⅓ cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoon curry powder
  • 2 medium heads cauliflower
  • 2 tablespoon fresh chopped basil

To prepare tzatziki: Whisk yogurt, sour cream, lemon juice, garlic and salt in a medium bowl until smooth. Fold in cucumber. Refrigerate.

To prepare rice & cauliflower: Preheat oven to 450°F. Line a large rimmed baking sheet with foil.

Prepare rice according to package directions. Keep warm.

Meanwhile, whisk oil, lemon juice, curry powder and salt in a small bowl.

Remove any outer leaves from cauliflower, but keep stems intact. Place on a cutting board, stem-side down.

Cut two 1-inch-thick slices from the center of each head to make 4 cauliflower “steaks.” Cut enough of the remaining cauliflower into ¾-inch florets to get 4 cups. Place the steaks and florets in a single layer on the prepared baking sheet. Brush both sides with the curry mixture.

Roast, gently turning halfway through, until the florets are lightly browned and the cauliflower-steak stems are tender, 30 to 35 minutes.

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