Categories: Meals
Ingredients
- Tzatziki:
- 3/4 cup Greek yogurt
- 1/4 cup sour cream
- 1 tbsp. lemon juice
- 1 garlic clove, minced
- 1/2 tsp kosher salt
- 1/2 medium cucumber, seeded and grated
- Rice & Cauliflower Steaks:
- 1 cup red rice
- 1/3 cup olive oil
- 1 tbsp. lemon juice
- 2 tsp curry powder
- 1/2 tsp kosher salt
- 2 medium heads cauliflower
- 2 tbsp. chopped fresh cilantro
Directions
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To prepare tzatziki: Whisk yogurt, sour cream, lemon juice, garlic and salt in a medium bowl until smooth. Fold in cucumber. Refrigerate.
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To prepare rice & cauliflower: Preheat oven to 450. Line a large rimmed baking sheet with foil.
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Prepare rice as directed. Keep warm.
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Meanwhile, whisk oil, lemon juice, curry powder and salt in a small bowl.
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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.
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Roast, gently turning halfway through, until the florets are lightly browned and the cauliflower steak stems are tender, 30-35 minutes.
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Refrigerate the florets and 6 tbsp. tzatziki for lunch.
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Divide the rice among 4 plates and top each portion with a cauliflower steak, 1/4 cup tzatziki and a sprinkle of cilantro.