CAULIFLOWER KABABS
CAULIFLOWER KABABS
A head of cauliflower
2 teaspoons salt (5ml)
2 teaspoons red curry paste (10ml)
Juice of 1 lime
1 teaspoon sugar (5ml)
½ cup coconut milk (125ml)
6 10 inch (25cm) wooden bamboo skewers
Soak wooden skewers in cool water 1 hour prior to grilling.
Aluminum foil
Using a small pairing knife cut the cauliflower from its core into 2 inch (5cm) florets. In a large pot set over high heat boil 10 cups (2.5L) of water with salt.
Prepare an ice bath by placing cold water and ice in a large bowl. Add cauliflower to boiling water and cook for 3 minutes. Strain cauliflower in a colander and immediately plunge into the prepared ice bath. This is done to prevent further cooking and to keep the cauliflower crisp. Once cool strain from ice water bath and pat dry.
In a small bowl mix red curry paste, sugar, coconut milk and the juice of one lime.
Skewer the cauliflower florets on previously soaked wooden skewers. Brush with sauce evenly.
Preheat grill to 375°F/190°C
Oil bbq grill and place a 4 inch (10cm) by 10 inch (25cm) piece of aluminum foil in the center of barbeque
Place the cauliflower directly on the grill. Place the ends of the skewers directly over foil. (This is to prevent burning of skewers) Cook the florets while basting with sauce for 5 minutes or until golden brown char marks are achieved.
Yield: 8 kababs
A head of cauliflower
2 teaspoons salt (5ml)
2 teaspoons red curry paste (10ml)
Juice of 1 lime
1 teaspoon sugar (5ml)
½ cup coconut milk (125ml)
6 10 inch (25cm) wooden bamboo skewers
Soak wooden skewers in cool water 1 hour prior to grilling.
Aluminum foil
Using a small pairing knife cut the cauliflower from its core into 2 inch (5cm) florets. In a large pot set over high heat boil 10 cups (2.5L) of water with salt.
Prepare an ice bath by placing cold water and ice in a large bowl. Add cauliflower to boiling water and cook for 3 minutes. Strain cauliflower in a colander and immediately plunge into the prepared ice bath. This is done to prevent further cooking and to keep the cauliflower crisp. Once cool strain from ice water bath and pat dry.
In a small bowl mix red curry paste, sugar, coconut milk and the juice of one lime.
Skewer the cauliflower florets on previously soaked wooden skewers. Brush with sauce evenly.
Preheat grill to 375°F/190°C
Oil bbq grill and place a 4 inch (10cm) by 10 inch (25cm) piece of aluminum foil in the center of barbeque
Place the cauliflower directly on the grill. Place the ends of the skewers directly over foil. (This is to prevent burning of skewers) Cook the florets while basting with sauce for 5 minutes or until golden brown char marks are achieved.
Yield: 8 kababs
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