Grilled Cauliflower Kebab Recipe
medjool date, red onion, turmeric, tzatziki
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Ingredients
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Kebab
Tzatziki
To Finish
Method
Kebab
Prep cauliflower and vegetables
Remove leaves and core from the cauliflower. Cut into large bite-sized florets (about 1 to 1.5 inches). Cut the red onion into 1-inch pieces, separating into layers so pieces thread easily on skewers. Pit the medjool dates and halve lengthwise.
Make marinade
In a large bowl, whisk together 3 tablespoons olive oil, ground turmeric, ground cumin, smoked paprika, minced garlic, 1 tablespoon lemon juice, 1 teaspoon salt and 1 teaspoon black pepper until combined.
Marinate
Add the cauliflower florets, red onion pieces and halved dates to the marinade. Toss well to coat each piece. Allow to sit 15-20 minutes at room temperature so spices adhere and flavors meld. (If you have more time, refrigerate up to 2 hours.)
Assemble skewers
Thread the marinated cauliflower, red onion and date halves onto skewers, alternating components for even cooking and color. Leave a little space between pieces so heat circulates. Use 2 skewers per kebab (parallel) if pieces are large to stabilize them. Arrange completed skewers on a tray.
Grill or broil
Place skewers on the hot grill. Cook 10-12 minutes, turning every 3-4 minutes, until cauliflower is golden at edges and tender when pierced with a knife and dates are warmed and slightly blistered. If broiling, bake on the prepared sheet pan and broil 8-10 minutes, turning once halfway, watching so dates do not burn.
Tzatziki
Prepare cucumber: grate the cucumber on the large holes of a box grater. Place grated cucumber in a clean kitchen towel or fine mesh sieve and squeeze or press to remove as much liquid as possible. This prevents a watery sauce.
Combine ingredients: In a small bowl, stir together 1 cup Greek yogurt, the drained grated cucumber, 1 tablespoon chopped dill, 1 minced garlic clove, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning as needed.
Chill: Cover and refrigerate the tzatziki for at least 10 minutes to allow flavors to meld. If made ahead, it will keep well for up to 48 hours.
To Finish
Serve: Place grilled cauliflower kebabs on a serving platter with a bowl of tzatziki alongside. Offer lemon wedges for squeezing at the table. Spoon extra tzatziki over individual kebabs if desired.