This is a recipe I've always wanted to make. In fact, I've tweaked this recipe in my head for days while commuting, and then at the end I changed plans last minute. They chutney was at first going to be a traditional Cilantro one, but during my trip to the store, all bets were called off and the Mango chutney was born. Thank god I did that, as it made all the difference. The sweetness and the heat that follows, compliments the meaty Cauliflower really nicely, and the warmth of all the Indian spices shines through in this recipe.
As a child I grew up enjoying chicken or mutton kebabs on the busy streets of New Delhi. Carted hawkers with coal-fired grills, fanned by hand, with tender meat skewers on top or Paneer kebabs smouldering away. Their aroma could be smelled for a mile I swear. The Cauliflower kebabs though were oddly served at seated restaurants only, for no particular reason. Regardless, I enjoyed them very much as a child, all leading up to this day when I recreated that recipe but with my signature on the dotted line.
I hope you enjoy this 'street fare' from New Delhi restaurants, made in America. —Nomaste
Cauliflower and marinade
0% Greek Yogurt
high heat cooking oil
Coriander seeds (whole)
pinch of salt
In This Recipe
Fill large pot 3/4 of the way with water and bring to boil. Blanch the Cauliflower for 3-5 minutes. Remove and transfer immediately to an ice bath.
Bring a small saucepan to medium high heat. Add all of the Mango Chutney ingredients and let it simmer away till you have a syrupy consistency. Stir every 5 minutes. Once done, strain the liquid into a bowl and discard remaining spices.
In the meantime, combine all of the marinade ingredients in a bowl and mix well. Pat dry the Cauliflower with paper towel and transfer to a large mixing bowl. Pour the marinade over the Cauliflower and mix really well. Let it sit for 15-20 minutes.
Preheat your oven to 400 degrees, and in the meantime gently slide Cauliflower on some pre-soaked bamboo skewers leaving a little gap between each piece. Place on an foil-lined tra
Grill for 20 minutes. Turn and baste the skewers with the marinade half way through. Add more oil to the sheet if needed.
Drizzle kebabs with mango chutney and garnish with cilantro and lime juice.