Grilled Yogurt Marinated Cauliflower Recipes

GRILLED CAULIFLOWER WEDGES WITH HERB TARATOR

Steps:

• Tarator
• Toast almonds in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Transfer to a small bowl and let cool. Set aside for serving.
• Blend garlic, dill, mint, tahini, and ⅓ cup water in a blender or food processor until a thick paste forms. Add lemon juice and blend again, adding an additional 1-2 Tbsp. water if sauce is too thick. It should be easily spreadable but not runny. Season with salt and lots of pepper.
• Cauliflower and assembly
• Remove outer leaves and trim stem from cauliflower so it sits flat. Cut cauliflower into 4 wedges.
• Whisk oil, coriander, cumin, turmeric, and a big pinch of salt in a large bowl to combine. Add cauliflower and coat in oil. The cauliflower can fall apart easily, so handle with care and use your fingers to work oil into the uneven surface.
• Prepare a grill for medium-high heat (if using a charcoal grill, bank most of the coals on one side of the grill). Place cauliflower, cut side down, on grate over hottest part of grill and grill, undisturbed, until char marks form, about 3 minutes (you can carefully lift to check, but try not to move too much). Turn over onto other cut side and grill, undisturbed, until grill marks form, about 3 minutes. Turn onto uneven floret side and slide over to cooler part of grill or reduce heat to low and cover with lid. Grill until tender (if a bamboo skewer easily slides through the thickest part, it's done), 10-15 minutes. (And if you don't have a grill, you can do this in a grill pan over high. Once pan is very hot, add cauliflower, reduce heat to medium-high, and cook both cut sides as above. When you turn cauliflower over onto uneven floret side, reduce heat to low and cover pan with foil to finish cooking.)
• To serve, spread some tarator onto individual plates or a platter. Arrange cauliflower wedges on top and dollop remaining tarator over. Scatter mixed tender herbs and almonds on top.

ROASTED CAULIFLOWER WITH YOGURT TAHINI DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, mix the cauliflower, chickpeas, shallots, olive oil, zaatar and salt and pepper. Pour into a 2-quart oval cast-iron casserole pan and place in the oven to roast until the florets are tender, about 35 minutes.
• To make the dressing, mix the yogurt, tahini, lemon juice and salt and pepper to taste in a medium bowl. Mix well to dissolve the tahini.
• Place the casserole on a trivet or heatproof surface. Drizzle the dressing on top and serve while still warm.

GRILLED CAULIFLOWER SALAD WITH TAHINI YOGURT SAUCE

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 CAULIFLOWER WITH SPICED YOGURT SAUCE

Steps:

• Bring about 1 inch salted water to a boil in a large pot fitted with a steamer basket. Place cauliflower in basket, stem-side down. Reduce heat to medium, cover, and steam until a sharp knife easily slides into stem, 7 to 10 minutes. Transfer to a plate; let cool slightly, about 10 minutes.
• Meanwhile, in a small bowl, whisk together 4 tablespoons olive oil, garam masala, paprika, and garlic; season with salt and pepper. Whisk 2 tablespoons olive-oil mixture into yogurt, along with 1 tablespoon lemon juice; season with salt and pepper. In another bowl, combine cucumbers, tomato, chives, and remaining 2 tablespoons lemon juice, and 1 tablespoon olive oil. Season with salt and pepper.
• Preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush cauliflower all over with 1 tablespoon olive-oil mixture; season with salt and pepper. Grill top and sides of cauliflower, turning every few minutes and covering grill in between, until florets are charred in places, about 20 minutes. Flip cauliflower stem-side down; brush with remaining oil mixture and grill, covered, until tender but not falling apart, 5 to 8 minutes more. Cut cauliflower into quarters and serve with cucumber salad, yogurt mixture, and chutney.

YOGURT-MARINATED GRILLED CHICKEN

Steps:

• Mix Greek yogurt, cilantro, lemon juice, garlic, salt, cumin, cayenne, and pepper together in a large bowl. Place chicken thighs in a large resealable plastic bag; cover with yogurt mixture.
• Let chicken marinate in the refrigerator, 3 to 8 hours.
• Bring chicken to room temperature, about 30 minutes. Pour off marinade.
• Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.

GRILLED YOGURT-MARINATED CAULIFLOWER

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.

ROASTED CAULIFLOWER WITH TAHINI YOGURT RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Remove the large, tough outer leaves from cauliflower, and reserve any smaller, tender leaves. Cut cauliflower into medium florets.
• In a large bowl, toss the cauliflower florets with the olive oil, salt, pepper, za'atar, and cumin. Spread in an even layer on 2 baking sheets, making sure the florets have some space between them.
• Roast the cauliflower for 18-22 minutes, until crisp, tender, and browned in spots. Set aside.
• While cauliflower roasts, make the tahini yogurt sauce: Combine the yogurt, tahini, lemon zest, lemon juice, olive oil, salt, and pepper in a medium bowl and mix well. Set aside or refrigerate until ready to use. The tahini yogurt will keep in an airtight container in the refrigerator for up to 5 days.
• To assemble, spread the tahini yogurt almost all the way to the edges of a serving platter. Arrange the cauliflower on top of the yogurt, letting the yogurt peek out on the sides. Scatter the mint, pomegranate seeds, and pine nuts over the cauliflower. Drizzle the olive oil over the cauliflower and serve immediately.
• Enjoy!

GRILLED CHICKEN WITH YOGURT MARINADE

Steps:

• In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
• Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
• If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
• Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.

GRILLED YOGURT-MARINATED CAULIFLOWER

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.