Marinate cauliflower florets in a simple spiced yogurt before grilling on skewers with mango. This dish is an easy and delicious way to cook cauliflower that soaks up all the flavor you give it. Note that not all curry pastes are vegan; double-check the label if you’re trying to keep this dish plant-based.
This recipe was excerpted from ‘Vegan BBQ’ by Katy Beskow. Buy the full book on Amazon.
What you’ll need
Sunflower Oil
$8 At Amazon
Vegan Curry Paste
$9 At Amazon
Chile Flakes
$13 At Amazon
Ground Cumin
$8 $7 At Amazon
Sea Salt
$13 At Amazon
Recipe information
Yield
Serves 4
Ingredients
6
1
1
½
½
1
2
Need to make a substitution?
Preparation
Step 1
In a large bowl, whisk together the yogurt, oil, curry paste, turmeric, cumin, chile flakes, and sea salt until combined.
Step 2
Add the cauliflower florets and coat in the marinade. Cover the bowl with cling film (plastic wrap) or a lid and allow to marinate for 2 hours.
Step 3
Shake off the excess yogurt marinade from the cauliflower florets and thread onto 4 metal skewers, alternating with the mango chunks. Aim for 4 cauliflower florets and 3 mango chunks per skewer.
Step 4
Place the skewers onto the hot grill and cook for 12–15 minutes, turning a few times to ensure even cooking. Remove from the grill and carefully slide the cauliflower and mango off the skewers. Squeeze over the lemon juice and scatter with coriander leaves.
