Close
Prep Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:30 mins
Additional Time:
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsTzatziki¾cupnonfat plain Greek yogurt¼cupsour cream1tablespoonlemon juice1clovegarlic, minced½teaspoonkosher salt½medium cucumber, seeded and gratedRice & Cauliflower Steaks1cupred rice or brown basmati rice⅓cupextra-virgin olive oil1tablespoonlemon juice2teaspoonscurry powder½teaspoonkosher salt2medium headscauliflower2tablespoonschopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
Tzatziki
¾cupnonfat plain Greek yogurt
¼cupsour cream
1tablespoonlemon juice
1clovegarlic, minced
½teaspoonkosher salt
½medium cucumber, seeded and grated
Rice & Cauliflower Steaks
1cupred rice or brown basmati rice
⅓cupextra-virgin olive oil
2teaspoonscurry powder
2medium headscauliflower
2tablespoonschopped fresh cilantro
DirectionsTo 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 degrees 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. Using a large chef’s knife, cut two 1-inch-thick slices from the center of each head to make 4 cauliflower “steaks.” Cut enough of the remaining cauliflower into 3/4-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.Refrigerate the florets and 6 tablespoons tzatziki for another use (see Tip, below).Divide the rice among 4 plates and top each portion with a cauliflower steak, 1/4 cup tzatziki and a sprinkle of cilantro.TipsTo make ahead: Refrigerate tzatziki (Step 1) for up to 5 days; refrigerate roasted cauliflower florets for up to 3 days.Tips: Turn leftovers into a Curried Cauliflower Salad for lunch: Combine 6 Tbsp. leftover tzatziki with 1 sliced scallion and 1/2 tsp. curry powder. Chop the reserved roasted cauliflower florets; stir into the sauce with 1/3 cup diced cucumber and 1/4 cup rinsed canned chickpeas. Serve garnished with cilantro, with a 6-inch whole-wheat pita.Originally appeared: EatingWell Magazine, January/February 2017
Directions
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 degrees 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. Using a large chef’s knife, cut two 1-inch-thick slices from the center of each head to make 4 cauliflower “steaks.” Cut enough of the remaining cauliflower into 3/4-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.Refrigerate the florets and 6 tablespoons tzatziki for another use (see Tip, below).Divide the rice among 4 plates and top each portion with a cauliflower steak, 1/4 cup tzatziki and a sprinkle of cilantro.TipsTo make ahead: Refrigerate tzatziki (Step 1) for up to 5 days; refrigerate roasted cauliflower florets for up to 3 days.Tips: Turn leftovers into a Curried Cauliflower Salad for lunch: Combine 6 Tbsp. leftover tzatziki with 1 sliced scallion and 1/2 tsp. curry powder. Chop the reserved roasted cauliflower florets; stir into the sauce with 1/3 cup diced cucumber and 1/4 cup rinsed canned chickpeas. Serve garnished with cilantro, with a 6-inch whole-wheat pita.
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 degrees 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. Using a large chef’s knife, cut two 1-inch-thick slices from the center of each head to make 4 cauliflower “steaks.” Cut enough of the remaining cauliflower into 3/4-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.
Refrigerate the florets and 6 tablespoons tzatziki for another use (see Tip, below).
Divide the rice among 4 plates and top each portion with a cauliflower steak, 1/4 cup tzatziki and a sprinkle of cilantro.
Tips
To make ahead: Refrigerate tzatziki (Step 1) for up to 5 days; refrigerate roasted cauliflower florets for up to 3 days.
Tips: Turn leftovers into a Curried Cauliflower Salad for lunch: Combine 6 Tbsp. leftover tzatziki with 1 sliced scallion and 1/2 tsp. curry powder. Chop the reserved roasted cauliflower florets; stir into the sauce with 1/3 cup diced cucumber and 1/4 cup rinsed canned chickpeas. Serve garnished with cilantro, with a 6-inch whole-wheat pita.
Originally appeared: EatingWell Magazine, January/February 2017
Rate ItPrint
Nutrition Facts(per serving)410Calories21gFat49gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
