Grilled Cauliflower Kebab Recipe
medjool date, red onion, turmeric, tzatziki
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Ingredients
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Cauliflower Kebabs
Tzatziki with Medjool Date
Pickled Red Onion & Finish
Method
Cauliflower Kebabs
- 1
Prepare cauliflower
Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Cut the cauliflower into large florets about 1.5–2 inches each, keeping pieces large enough to thread onto skewers without breaking.
- 2
Blanch (optional, for faster cooking)
Bring a large pot of salted water to a boil. Add cauliflower florets and blanch for 3 minutes to partially cook. Drain and immediately transfer to an ice bath for 1 minute, then drain and pat very dry. This step reduces grill time and helps even cooking.
- 3
Make marinade
In a large bowl whisk together 3 tbs olive oil, turmeric, smoked paprika, ground cumin, minced garlic, lemon juice, 1 tsp salt and 1/2 tsp black pepper until emulsified.
- 4
Marinate
Toss the cauliflower florets in the marinade, coating thoroughly. Let sit at room temperature for 15–30 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature for 20 minutes before grilling.
- 5
Skewer
If using wooden skewers, soak them in water for at least 20 minutes before use. Thread 3–4 florets per skewer, leaving small gaps for heat circulation; do not overcrowd.
- 6
Grill
Preheat a grill (or grill pan) to medium-high (about 400°F / 200°C). Oil the grates lightly. Grill skewers 4–6 minutes per side, turning once or twice, until charred at edges and tender when pierced with a knife. Total grilling time about 10–14 minutes depending on floret size and blanching. Brush with any leftover marinade during the first half of grilling. Remove from grill and let rest 2–3 minutes.
Tzatziki with Medjool Date
- 7
Prepare cucumber
Peel and halve the cucumber lengthwise. Use a spoon to scrape seeds if very watery. Grate the cucumber on the large holes of a box grater. Place grated cucumber in a fine mesh sieve or clean kitchen towel, sprinkle with a pinch of salt, and squeeze to remove excess moisture until mostly dry (about 1–2 tbs liquid removed).
- 8
Mix tzatziki
In a bowl, combine 1 cup Greek yogurt, the drained grated cucumber (about 1/2 cup), minced garlic, chopped Medjool dates, 1 tbsp lemon juice, 1 tbsp chopped dill, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning — add a touch more lemon or salt as needed. Chill in the refrigerator for at least 15 minutes to let flavors meld.
Pickled Red Onion & Finish
- 9
Quick-pickle onions
Place thinly sliced red onion in a heatproof bowl or jar. In a small saucepan, bring 1/4 cup red wine vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt to a simmer until sugar dissolves. Pour the hot brine over the onions, pressing them down so they submerge. Let sit at room temperature for at least 15 minutes (longer for stronger pickle). Refrigerate any leftovers.
- 10
Assemble and serve
Arrange grilled cauliflower kebabs on a platter. Spoon tzatziki with medjool date into a bowl and place alongside. Scatter quick-pickled red onion over the kebabs, and sprinkle chopped parsley for freshness. Serve with lemon wedges on the side for squeezing. Recommended serving: 2 skewers per person with generous tzatziki.
