Spiced Yogurt Cauliflower and Mango Recipe

Marinate cauliflower florets in a simple spiced yogurt before barbecuing with mango, for an easy and delicious way to cook cauliflower that soaks up all the flavour you give it.

Barbecue cooking temperature: medium heat

Serves:

Ingredients

6 tbsp plain soya yogurt
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 ¼ unwaxed lemon
Small handful of fresh coriander leaves, roughly torn

Method

1. In a large bowl, whisk together the yogurt, 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 yogurt 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. 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 soften and become sticky. Use slightly underripe mangoes so they thread firmly onto the skewer without breaking off during cooking.

Recipe extracted from VEGAN BBQ: 70 Delicious Plant-Based Recipes to Cook Outdoors by Katy Beskow (Quadrille, £16.99) Photography: Luke Albert

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