1. Home >
  2. Recipes >
  3. Curried Cauliflower Steaks with Red Rice & Tzatziki

Curried Cauliflower Steaks with Red Rice & Tzatziki

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Servings: 4
  • Course: Main Dish

Gone are the days when your rice choices were limited to white and brown. In this healthy vegetarian dinner recipe, the aromatic flavor of red rice or brown basmati jibes deliciously with fragrant curry powder. Because you need 2 whole heads of cauliflower to get 4 cauliflower steaks, you’ll have leftover cauliflower florets to use up. Roast the florets alongside the steaks, then toss them with some chickpeas and tzatziki sauce for a healthy lunch.

Reynolds Kitchen Tips

Reynolds Kitchens Tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.



  • 3/4 cup nonfat plain Greek yogurt
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 medium cucumber, seeded and grated

Rice & Cauliflower Steaks

  • 1 cup red rice or brown basmati rice
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons curry powder
  • 1/2 teaspoon kosher salt
  • 2 medium heads cauliflower
  • 2 tablespoons chopped fresh cilantro
  • Reynolds Wrap® Aluminum Foil


Step 1

To prepare tzatziki: Whisk yogurt, sour cream, lemon juice, garlic and salt in a medium bowl until smooth. Fold in cucumber. Refrigerate.

Step 2

To prepare rice & cauliflower: Preheat oven to 450°F. Line a large rimmed baking sheet with Reynolds Wrap® Aluminum Foil.

Step 3

Prepare rice according to package directions. Keep warm.

Step 4

Meanwhile, whisk oil, lemon juice, curry powder and salt in a small bowl.

Step 5

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.

Step 6

Roast, gently turning halfway through, until the florets are lightly browned and the cauliflower-steak stems are tender, 30 to 35 minutes.

Step 7

Refrigerate the florets and 6 tablespoons tzatziki for another use.

Step 8

Divide the rice among 4 plates and top each portion with a cauliflower steak, 1/4 cup tzatziki and a sprinkle of cilantro.


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.

Back to top


Back to top