Cauliflower Kabab

I hope you all had a wonderful weekend!! Our weekend was great...woke up early to go to the gym, did some gardening, cleaning up and planting new flowering plants and veggie seeds, cooked delicious food, watched movie (Piku which was house full thrice when we went there), shopping and prepping food for the coming week. Basically it was a relaxing weekend :)

On the days when I go to the gym and want to eat healthy but delicious food, I normally make veggies or paneer kababs. I love the taste of rustic kababs, plus they are not greased, but are super delicious.Cauliflower, paneer, mushrooms, bell pepper, onions, zucchini, all are my favorite kabob veggies.

Kababs are normally cooked in a Tandoor, which is a clay oven with a high temperature charcoal heat. So our Saturday lunch were these deliciously flavored spicy cauliflower kababs cooked in my oven instead of cooking it on charcoal. I will surely post my charcoal cooking recipe soon.

Here is the recipe to make Cauliflower Kababs:

1 medium cauliflower head
1+1/2 cup plain yogurt
1-2 tbsp. red Chilli garlic paste or my Schezwan Sauce (Click here for the recipe)
1 tbsp. kasoori methi (dried fenugreek leaves)
1 tbsp. garam masala powder
Salt the taste

• Remove florets from cauliflower head keeping stalks intact. Soak in salt water or clean them well and pat dry. Keep in aside.
• Put yogurt in a strainer for an hour to remove excess water. You can use any plain yogurt or even plain Greek yogurt.
• Remove thickened yogurt in a large container. Add 1-2 tbsp. red chilli and garlic paste or my Schezwan sauce. This gives delicious taste and flavor to the kababs. Add kasoori methi, salt and garam masala powder. Mix well and taste for salt. 
• Add cauliflower florets to the yogurt marinade. Mix well and keep it aside for 30 minutes.
• Gently add each floret into a skewer.
• Preheat oven to 400F. 
• Cook kababs in a preheated oven for 25-30 minutes and then broil for 5 minutes to give and charred look.
• Sprinkle some chaat masala over it and serve on the bed of onions.
• Enjoy with Naan bread or as is as appetizers. 
• Delicious and healthy food for dieters.

 Here is step-by-step pictorial recipe:
Remove florets from cauliflower head keeping stalks intact. Soak in salt water or clean them well and pat dry. Keep in aside.
Put yogurt in a strainer for an hour to remove excess water. You can use any plain yogurt or even plain Greek yogurt.

Remove thickened yogurt in a large container. Add 1-2 tbsp. red chilli and garlic paste or my Schezwan sauce. This gives delicious taste and flavor to the kababs. Add kasoori methi, salt and garam masala powder. Mix well and taste for salt. 

Add cauliflower florets to the yogurt marinade. Mix well and keep it aside for 30 minutes.

Gently add each floret into a skewer.

I really like my kabab rack. It comes with six metal skewers and a stand so that the kababs do not touch or stick to the base. 

Click here to buy kabab rack.  

Line a regular cookie sheet or baking pan with aluminum foil and grease it lightly with oil/oilspray. Place kabab rack over it so that and droppings can be caught and cleaning becomes easy.

You should grease the foil so that kababs do not stick in case they touch at the bottom.

Preheat oven to 400F. 

Cook kababs in a preheated oven for 25-30 minutes and then broil for 5 minutes to give and charred look. Keep an eye on the kababs while they broil to prevent them from over cooking.

I also make the Paneer Tikka Kababs on this rack.

Sprinkle some chaat masala over it and serve on the bed of onions.

Enjoy with Naan bread or as is as Appetizers.