tikka cauliflower skewers
Recipe from Vegan Fakeaway by Katy Beskow (Quadrille, £15) Photography © Luke Albert.
Oven-baked, spiced, and easy to make – could an Indian-style classic be any more tempting? Top with coriander (cilantro), red chilli and a squeeze of lemon juice to take it to the next level. Serve on a bed of fluffy basmati rice.
250g (9oz) unsweetened soya yogurt
1 tbsp medium curry paste (ensure dairy-free)
½ tsp ground turmeric
½ tsp chilli powder
1 head of cauliflower, broken into about 32 bite-sized florets
juice of ¼ unwaxed lemon
1 red chilli, deseeded and thinly sliced
small handful of coriander (cilantro) leaves, torn
pinch of sea salt
The cauliflower florets can be coated in tikka yogurt a day before baking; simply keep refrigerated in an airtight container.
Preheat the oven to 200°C/400°F/gas mark 6 and soak 8 wooden kebab skewers in cold water.
In a large bowl, whisk together the soya yogurt, curry paste, turmeric and chilli powder until combined. Dip the cauliflower florets into the yogurt mix, coating them completely. Do this in batches to ensure an even coverage.
Thread the cauliflower florets onto the soaked kebab skewers, about 4 on each skewer, and place on a couple of baking trays. Bake in the oven for 25–30 minutes until the florets have softened and are starting to char.
Carefully remove from the oven and squeeze over the lemon juice. Scatter with chilli and coriander leaves, then season with a pinch of salt.
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