CAULIFLOWER CURRY GRILL PACKETS WITH YOGURT SAUCE
Every summer, I make grill packets for friends’ barbecues. This way, you have a tasty and quick meal without worrying if the grill is clean. This packet is filled with curry flavor paired with a cool, herby yogurt sauce.
FOR THE YOGURT SAUCE:
- 1 cup plain nondairy yogurt
- 2 tablespoons chopped cilantro
- 2 tablespoons thinly sliced scallions
- 1 tablespoon lime juice
- ½ teaspoon onion powder
- ½ teaspoon lime zest
- ¼ teaspoon salt
FOR THE CURRY CAULIFLOWER:
- 1 pound cauliflower florets, chopped into bite-sized pieces
- 1 pound russet potatoes, diced
- 1 cup chopped white onion
- 1 cup halved cherry tomatoes
- 1 cup green peas
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1½ tablespoons melted coconut oil
- 1½ tablespoons curry powder
- Pinch of salt
- Dash of pepper
- 1 tablespoon lemon juice
TO MAKE THE YOGURT SAUCE:
TO MAKE THE CURRY CAULIFLOWER:
Preheat the grill to roughly 400ºF (204ºC). In a very large mixing bowl, place the cauliflower, potatoes, white onions, tomatoes, peas, and chickpeas. Drizzle coconut oil over the top of the veggies, and stir until coated. Add the curry powder and a pinch of salt and pepper, and stir again until evenly coated.
Tear out 4 pieces of aluminum foil that are 12 x 18 inches (30 x 46 cm), and lay them out. Divide the curry cauliflower mixture between the 4 sheets, place it in the middle. Fold the two long sides in toward the middle, and fold the seam together until it hits the filling. Fold the two short sides in, twice, to seal the ends.
Place each packet on the grill and cook for 7 minutes, flip them over and grill for an additional 7 minutes. Carefully, open one packet slightly, and poke the cauliflower and potatoes to see if they are tender. If not, cook until they are. Once cooked through, place the packets on a cooling rack for 5 minutes before opening and serving. When the packets are opened, squeeze lemon juice over each one, and top with salt and pepper. Serve packets alongside yogurt sauce and enjoy.
Tip: Try preparing these the night before you go to a cookout or picnic, so that the flavors really get to marinate, and you won't have to worry about it the day of! Note: For higher protein content, substitute the chickpeas with 14 ounces (400 g) extra-firm tofu, diced.
Vegan Yack Attack On The Go! © 2018 Quarto Publishing Group USA Inc.
Text © 2018 Jackie Sobon. First Published in 2018 by Fair Winds Press, an imprint of The Quarto Group,
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