Grilled Cauliflower With Spiced Yogurt Sauce
Serve this eye-catching dish as a summery side or meatless main.
Ingredients
- kosher salt and freshly ground pepper
- 1 large head cauliflower (about 2 pounds), stem trimmed
- 6 tablespoons extra-virgin olive oil, divided
- 1 teaspoon garam masala
- 1 tablespoon sweet paprika
- 1 clove garlic, finely grated (about ¼ teaspoon)
- 1 cup plain greek yogurt
- 2 tablespoons fresh lemon juice, divided
- 2 persian cucumbers (each about 3 ounces), halved lengthwise and thinly sliced into half-moons
- 1 large heirloom tomato (12 ounces), chopped
- 2 tablespoons chopped fresh chives
- vegetable oil, for grill
- store-bought chutney, for serving
Directions
- Bring about 1 inch salted water to a boil in a large pot fitted with a steamer basket. Place cauliflower in basket, stem-side down.
- Reduce heat to medium, cover, and steam until a sharp knife easily slides into stem, 7 to 10 minutes. Transfer to a plate; let cool slightly, about 10 minutes.
- Meanwhile, in a small bowl, whisk together 4 tablespoons olive oil, garam masala, paprika, and garlic; season with salt and pepper.
- Whisk 2 tablespoons olive-oil mixture into yogurt, along with 1 tablespoon lemon juice; season with salt and pepper.
- In another bowl, combine cucumbers, tomato, chives, and remaining 2 tablespoons lemon juice, and 1 tablespoon olive oil. Season with salt and pepper.
- Preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush cauliflower all over with 1 tablespoon olive-oil mixture; season with salt and pepper.
- Grill top and sides of cauliflower, turning every few minutes and covering grill in between, until florets are charred in places, about 20 minutes.
- Flip cauliflower stem-side down; brush with remaining oil mixture and grill, covered, until tender but not falling apart, 5 to 8 minutes more.
- Cut cauliflower into quarters and serve with cucumber salad, yogurt mixture, and chutney.
