Curried Cauliflower Kebabs.

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When we lived in India, we ate a lot of different curries, and from what I remember, every single one of them had cauliflower in it. So, when I saw a picture of curried kebabs in one of the magazines while sitting in the doctor’s office, I couldn’t wait to come home and experiment with this veggie. I knew I was on to something delicious; plus, the presentation is impressive, right? It’s a kebab, but it’s cauliflower :) You can grill  these, but I used my George Foreman Grill (you know, it’s still too cold outside, but once grilling season starts, I will make sure to make these again!). If you are not in a mood for kebabs, you can put everything in a pan and cook it with the sauce- the result will be creamy and delicious as well.

We love this cruciferous vegetable a lot; it’s so versatile, and you can make so many dishes with it! I enjoy it raw in my salads, cook and mash it instead of potatoes, put it in a food processor and make ‘cauliflower rice’, the list can go on and on. So, today as I think about  years I spent in India with my family, I am making these kebabs for us to enjoy!

We will need:


1 medium head cauliflower

1 large bell pepper

1 medium onion

1/2 Cup buttermilk

few sprigs cilantro

1 tsp curry powder

8 oz (or more) button mushrooms

salt and cracked black pepper to taste

few lemon or lime wedges, optional

Wooden skewers

How to make them:

First we need to soak the wooden skewers in cool water for about 1 hour to prevent them from burning, if you will grill these outside, or even if you decide to bake them in the oven. If you use the Foreman Grill like I do, or any other ‘inside’ grills, there is no need to soak the skewers. Prepare your grill.

Next, cut cauliflower into 2-inch florets and cook it in a pot of boiling salted water for about 3 minutes. Strain and plunge into ice water to stop the cooking process and to keep the cauliflower crisp. When it’s cool, strain it again and pat dry.


Cut bell peppers into 2-3 inch squares, cut onion in half and separate into single layers.

Mix all vegetables in a bowl.


Chop cilantro. To make the sauce, mix buttermilk, cilantro, curry powder, and add salt and pepper to taste.

Pour on top of vegetables, and mix everything well. Let sit for 5-10 minutes.


Alternately skewer cauliflower, peppers, mushrooms, and onions on the wooden skewers.


Grill for about 5 minutes.


Then turn over and grill for another 5 minutes, or until vegetables are lightly browned.


If you have leftover veggies (not enough skewers, or small pieces that didn’t fit), put everything into a pan and saute for a few minutes.


Arrange your kebabs on a platter, serve and enjoy!




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  1. Jebbica says:

    Ooh, I love this! Pinning it immediately! Some of my favorite things–cauliflower and curry! We make a lot of Indian chicken with cauliflower rice, but I would never think to do this. Thanks for sharing!

    • Lana says:

      You are welcome Jebbica! I am glad you like the recipe! We love cauliflower, and I am constantly looking for more recipes with it. :)

  2. Falcos says:

    Thanks for sharing! I am always on the lookout for good vegetarian Indian recipes. Can’t wait to try this.

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