Spiced Yoghurt Cauliflower & Mango
Serves 4
Marinate cauliflower florets in a simple spiced yoghurt before barbecuing with mango, for an easy and delicious way to cook cauliflower that soaks up all the flavour you give it.
• 6 tbsp plain soya yoghurt
• 1 tbsp sunflower oil
• 1 tbsp mild curry paste (ensure vegan)
• ½ tsp ground turmeric
• ½ tsp ground cumin
• Pinch of dried chilli flakes
• Pinch of sea salt
• 1 small cauliflower, leaves discarded, broken into about 16 bite-sized florets
• 2 firm mangoes, peeled and diced into about 12 bite-sized chunks
• Juice of ½ unwaxed lemon
• Small handful of fresh coriander leaves, roughly torn
1 In a large bowl, whisk together the yoghurt, oil, curry paste, turmeric, cumin, chilli flakes and sea salt until combined.
2 Add the cauliflower florets and coat in the marinade. Cover the bowl with cling film (plastic wrap) or a lid and allow to marinate for 2 hours.
3 Shake off the excess yoghurt marinade from the cauliflower florets and thread onto 4 metal skewers, alternating with the mango chunks. Aim for 4 cauliflower florets and 3 mango chunks per skewer.
4 Ensure that BBQ cooking temperature is at a medium heat.
5 Place the skewers onto the hot grill and cook for 1215 minutes, turning a few times to ensure even cooking. Remove from the grill and carefully slide the cauliflower and mango off the skewers. Squeeze over the lemon juice and scatter with coriander leaves.