If there is a vegetable that has become the star of the show in the last few months it has to be Cauliflower. Meat eaters, the vegetarians, the vegans all love the sturdy bite, meaty texture and neutral flavors of this 'bonsai en blanc'. Ready to take on any flavor you throw at it, it rolls in bold style or understated—you make the call. I guess the versatility and health benefits are the reasons it's gaining mass appeal across the world.
For me, Cauliflower is best enjoyed meaty, bold, spicy and packed with big flavors: or as kebabs. Charred and blistered but still with a robust bite. This recipe checks a lot of boxes. Bold: check. Meaty: check. Spicy: check. Totally awesome easy health food: check. Easy recipe: check!
The cauliflower kebab shines with spiced notes of ginger, coriander, garam masala, and paprika. It melts in your mouth with a satisfying bite, and the aroma of the spices lingers for a bit. And to add a bit of drama I bring out the mango: an equal hero of the fruit world in it's own right and turn it into a chutney with some heat!
Does it help that this recipe is painfully easy? I've got dinner/party food/snack time covered for you guys! Here's a rundown of how this recipe goes down.
Start with an eggplant. Actually scratch that, let's go with Cauliflower. A big one. Blanch it and then ice bathe it.
Make the chutney, with some Mango nectar. Reduce it down with the spices—Jalapeño, coriander, cinnamon, cardamom—simmering away till you're left with a divine syrup that's spicy and sweet with earthy notes.
Then the marinade for the Cauliflower. Traditional Indian kebab marinade here. Starting with ginger garlic puree.
Yogurt and spices
MIx it all up and throw it all over the Cauliflower.
And don't forget to get in there with your hands for extra love and flavor.
Let it chill for 20 minutes
And by now, the Mango Jalapeño chutney should be simmering away and syrupy. Kill the heat on it.
Throw the cauliflower on some pre-soaked skewers and grill on high heat
They look downright gorgeous when they're done!
And that's it! Top it off with some cilantro and lime and the amazing Mango chuntey
I find it enjoyed best on a flatbread. Heck, there is no wrong way to eat this.
Cauliflower Kebabs with Mango Jalapeño Chutney
I large Cauliflower (slice stem and break away equal size florets)
1/2 cup thick Greek Yogurt (0% fat is fine but whole would be better)
2 tbsp Coriander powder
1 tbsp Turmeric powder
1 tbsp Garam Masala
1 tbsp Paprika
1 tbsp Cumin seeds
3" piece of ginger (peeled and pureed)
5-6 cloves of garlic (peeled and pureed)
2 tbsp high heat cooking oil
1 small lime juiced (use half a lime if it's large)
1 tbsp Salt
2 cups Mango nectar
1 tbsp Coriander seeds
1 Cinnamon stick
6 pods of Cardamom (optional)
pinch of salt
Fill large pot 3/4 of the way with water and bring to boil.
Blanch the Cauliflower for 3-5 minutes. Remove and transfer immediately to an ice bath.
Bring a small saucepan to medium high heat. Add all of the Mango Chutney ingredients and let it simmer away till you have a syrupy consistency. Stir every 5 minutes. Once done, strain the liquid into a bowl and discard remaining spices.
In the meantime, combine all of the marinade ingredients in a bowl and mix well. Pat dry the Cauliflower with paper towel and transfer to a large mixing bowl. Pour the marinade over the Cauliflower and mix really well. Let it sit for 15-20 minutes.
Preheat your oven to 400 degrees.
Gently slide Cauliflower on some pre-soaked bamboo skewers leaving a little gap between each piece. Place on an foil-lined tray.
Grill for 20 minutes. Turn and baste the skewers with the marinade half way through. Add more oil to the sheet if needed.
Drizzle kebabs with mango chutney and garnish with cilantro and lime juice.
Enjoy as a snack and dip or on a flatbread/wrap.