Introducing this recipe is a quick way to get more vegetables into your diet. Grilling the cauliflower highlights the creamy zing of tzatziki. Watch Dr. Sotis and Dr. Vincent put together this recipe with Stephen Byrne.
4-6
servings20
minutes35
minutes220
kcal3/4 cup nonfat plain Greek yogurt
1/4 cup sour cream
1 tbsp. lemon juice
1 clove garlic, minced
1/2 tsp. kosher salt
1/2 medium cucumber, seeded and grated
1 cup red rice or 1 cup brown basmati rice
1/3 cup extra virgin olive
1 tbsp. lemon juice
2 tsp. curry powder
1/2 tsp. kosher salt
2 medium heads of cauliflower
2 tbsp. of fresh cilantro
Preheat oven to 450°F and line a large baking sheet with foil.
For the Tzatziki, whisk together the yogurt, sour cream, lemon juice, garlic, end salt in a medium bowl. Once combined, fold in the cucumber, and then refrigerate.
Prepare rice according to package instruction, and keep warm.
While rice is cooking, whisk together the olive oiL lemon juice, curry powder, and salt in a small bowl.
Remove the outer leaves from each cauliflower but be sure to keep the stem intact. Place on a large cutting board, stem side down. Using a large knife, cut two 1 inch thick slices from the center of each head to make 4 cauliflower ‘”steaks.” Cut up the remaining cauliflower into florets to get about 4 cups. Place the steaks and florets on baking sheet in a single layer and brush both sides with the curry mixture.
Place in oven and bake for about 30-35 minutes, turning gently halfway through so cauliflower cooks evenly.
Divide the rice among 4 plates and top with the cauliflower steaks. Spoon about ¼ cup of tzatziki onto the steaks, and garnish plate with remaining cauliflower florets and cilantro. Enjoy!
