When you discard the idea that barbecues are just for cooking meat, a world of possibilities opens up, says Katy Beskow.
A delicious example are these cauliflower florets, marinated in a simple spiced yoghurt and then grilled on skewers with mango.
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Ingredients:
- 6 tbsp plain soya yoghurt
- 1 tbsp sunflower oil
- 1 tbsp mild curry paste
- 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 ¼ of an unwaxed lemon
- small handful of fresh coriander leaves, roughly torn
Method:
Barbecue cooking temp: medium heat
- In a large bowl, whisk together the yoghurt, oil, curry paste, turmeric, cumin, chilli flakes and sea salt until combined.
- Add the cauliflower florets and coat in the marinade.
- Cover the bowl with cling film or a lid and allow to marinate for 2 hours.
- Get your barbecue to a medium heat.
- 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.
- Place the skewers onto the hot grill and cook for 12-15 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.
- Hot tip: as the mangoes cook on the barbecue, they will soften and become sticky. Start with slightly underripe mangoes so that they thread firmly onto the skewer and will be less likely to break off during cooking.
Taken from Vegan BBQ: 70 Delicious Plant-Based Recipes to Cook Outdoors by Katy Beskow, published by Hardie Grant at £16.99. Photography by Luke Albert. To buy from The Week Bookshop for £13.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
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