Gridiron Grub: Curried Cauliflower Kebabs
These colorful kebab skewers are almost too attractive to eat. There is something flower-like in their appearance, and they make just as striking a table centerpiece as a tasty treat. Who says tailgate food has to be bad for you? With this tasty snack, your fellow football fans will be happy for the remaining room around their waistlines.
Curried Cauliflower Kebabs
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty Level: Easy
Yield: Makes 12 skewers
- 1 large head fresh cauliflower, separated into florets and washed
- 4 tablespoons non-fat plain yogurt, beaten smooth
- 1.5 tablespoons curry powder
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- Salt to taste
- Pinch paprika or cayenne powder
- 1 tablespoon canola or olive oil
- 2 large heirloom tomatoes, chopped into 1×1-inch wedges
- 2 large green peppers cut into 1×1-inch squares
- 12 skewers, soaked in water for 2 hours, dried and oiled
Place the yogurt in a large bowl and mix in the curry powder. Add ginger, garlic, salt and paprika. Mix well and add the oil. Stir gently until all ingredients are blended into a smooth marinade.
Add the cauliflower florets and turn to coat evenly. Let soak for one hour.
Prepare skewers by threading on a floret, a green pepper square and a tomato wedge in three such groupings. Finally, thread on a fourth floret, so they “book-end” the skewers at both ends, anchoring the vegetables.
Grill the kebabs on a medium hot grill, turning gently until they are roasted golden all around, basting with the remaining marinade.
Enjoy as a meal in itself, with Indian flatbread and a green salad or as a vegetable side with burgers and steaks.
Check out Tailgatefan.com for more awesome recipes!
Bina Joseph, a resident of Glastonbury, CT is a freelance writer covering all things travel-related in Connecticut.
A passionate veteran of the travel industry, Bina has visited more than 40 countries, giving her a unique, global perspective. Her work can be found at Examiner.com.