Recipe of the week: spiced yoghurt, cauliflower and mango
These delicious cauliflower florets are marinated in yoghurt, then grilled on skewers

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.
Serves four people
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
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.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
How generative AI is changing the way we write and speak
In The Spotlight ChatGPT and other large language model tools are quietly influencing which words we use
-
How long can Nato keep Donald Trump happy?
Today's Big Question Military alliance pulls out all the stops to woo US president on his peacemaker victory lap
-
Easy Money: the Charles Ponzi Story – an 'enlightening' podcast
The Week Recommends Apple Original podcast explores the 'fascinating' tale of the man who gave the investment scam its name
-
Anne Hillerman's 6 favorite books with Native characters
Feature The author recommends works by Ramona Emerson, Craig Johnson, and more
-
Book reviews: '1861: The Lost Peace' and 'Murderland: Crime and Bloodlust in the Time of Serial Killers'
Feature How America tried to avoid the Civil War and the link between lead pollution and serial killers
-
Brian Wilson: the troubled genius who powered the Beach Boys
Feature The musical giant passed away at 82
-
Grilled radicchio with caper and anchovy sauce recipe
The Week Recommends Smoky twist on classic Italian flavours is perfect to grill, drizzle and devour
-
Echo Valley: a 'twisty modern noir' starring Julianne Moore and Sydney Sweeney
The Week Recommends This tense thriller about a mother and daughter is 'American cinema for grown ups'
-
Larry Lamb shares his favourite books
The Week Recommends The actor picks works by Neil Sheehan, Annie Proulx and Émile Zola
-
Stereophonic: an 'extraordinary, electrifying odyssey'
The Week Recommends David Adjmi's Broadway hit about a 1970s rock band struggling to record their second album comes to the West End
-
Shifty: a 'kaleidoscopic' portrait of late 20th-century Britain
The Week Recommends Adam Curtis' 'wickedly funny' documentary charts the country's decline using archive footage