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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