Curried Cauliflower Kebabs.
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
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!
WHAT ARE YOUR FAVORITE CAULIFLOWER DISHES? HOW OFTEN DO YOU PREPARE AND EAT IT? PLEASE SHARE YOUR COMMENTS BELOW.