Grilled Yogurt Marinated Cauliflower Recipes
GRILLED CAULIFLOWER SALAD WITH TAHINI YOGURT SAUCE
Seasoned with cumin and sumac and drizzled with a bright lemony sauce, this cauliflower salad is the perfect addition to your barbecue spread. We use a grill basket to prevent the florets from falling between the grates (but if you don't have one you can line the grates with foil instead). Topped with fresh herbs, walnuts and sultanas, this is sure to become a regular part of your summer rotation.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat a grill to medium-high.
- Combine 3 tablespoons of the olive oil, 2 teaspoons of the sumac and the cumin and turmeric in a large bowl. Add the cauliflower florets and toss with the spice mix until fully coated.
- Place a grill basket or a 12-by-18-inch piece of aluminum foil on the grill, then add the cauliflower in a single layer. Close the lid and grill for 15 minutes. Open the lid and flip the florets with a pair of tongs. Close the lid and grill until the cauliflower is charred in spots and crisp tender, 10 to 15 minutes more.
- Meanwhile, whisk together the yogurt, tahini, lemon juice, garlic, remaining 1 tablespoon olive oil, remaining 1 teaspoon sumac, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons water in a small bowl. Set the tahini yogurt sauce aside.
- Transfer the grilled cauliflower to a large serving plate and season with salt. Top with the mint, parsley, green onions, red onions, walnuts and sultanas, then drizzle with the tahini yogurt sauce (see Cook's Note). Serve warm or at room temperature.
GRILLED YOGURT-MARINATED CAULIFLOWER
Number Of Ingredients 16
Steps:
- 1. Prepare the chaat masala. Then, in a food processor or a blender, process together the yogurt, chickpea flour, cilantro, garlic, ginger, green chili peppers, garam amsala, and salt until smooth. Heat the oil in a small saucepan over medium-high heat until hot but not smoking, about 1 minute. Remove from the heat and add the fenugreek and paprika, then immediately mix into the yogurt mixture.2. Place the cauliflower stem side up on a cutting board. Cut off the thick main stem as closest to the florets as possible before it separates into branches. Then cut the heat into 3 to 4 inch florets and place with their heads down, into a large, flat, microwave-safe dish cover and cook in the microwave on high until crisp-tender, 3 to 4 minutes. Let cool.3. Pour half the yogurt mixture over the florets, then turn each one over and pour the remaining yogurt over them, making sure that all the heads are wellcoated with the marinade. Cover and marinate in the refrigerator 6 to 24 hours.4. Preheat a grill to medium-high heat (about 375°F). Skewer the florets from the stem to the head and place on the grill, turning as needed, until the florets are soft and charred in a few places, 10 to 12 minutes. Baste with the melted butter and grill another 3 to 5 minutes. Transfer to a serving platter. Sprinkle the chaat masala on top, garnish with the scallions and lemon wedges, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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