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Cauliflower Curry Grill Packets with Yogurt Sauce

Jackie Sobon wowed me with her new cookbook Vegan Yack Attack On The Go! Take a look inside!

I recently received a copy of Vegan Yack Attack On The Go by Jackie Sobon! She is the awesome blogger behind Vegan Yack Attack. The book is amazing, and I am sharing one of her delicious recipes with you! This recipe for cauliflower curry grill packets with yogurt sauce. I tried this recipe out, let me say, it is outrageous. So incredibly yummy and super easy! 

This is the perfect summer meal! Throw these packets on the grill, and get ready to impress everyone! I definitely recommend getting this book! There some really terrific recipes in Vegan Yack Attack On The Go! The Sesame Soba Salad, the Pineapple Teriyaki Burgers, the Chickpea Tendies & Waffles, and the Spinach Ricotta Stuffed Shells are not to be ignored! These are some serious eats! These grill packets may be my favorite though.

One of the reasons I love this new cookbook, is because it is tailored to everyone who is always on the go, and has a fast-paced lifestyle. Which is probably every single one of us. Vegan Yack Attack On The Go has the best portable and quick meals. That are crazy amazing! I’ll be honest, sometimes I forget to eat.  However, I have been using my copy to meal prep like a champ.  

The cauliflower curry grill packets with yogurt sauce are one of the yummiest things I have ever made, and have definitely come in handy this grilling season. Especially when I want to impress all my non vegan family! I absolutely love curry paired with herbed yogurt! Make sure to click HERE and get your copy! Then tag #VYAonthego with all the yummy recipes you make from the book! 

Cauliflower Curry Grill Packets with Yogurt Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This beautiful recipe comes from the new book by Jackie Sobon, Vegan Yack Attack On The Go! Curry flavored cauliflower grilled with potatoes and other veggies! Paired with herby yogurt sauce!

Course: Main Course
Servings: 4
Author: Jackie Sobon
Ingredients
Yogurt Sauce
  • 1 C. (235ml) Plain nondairy yogurt
  • 2 Tbsp. (5g.) Chopped fresh cilantro
  • 2 Tbsp. (5g.) thinly sliced scallions
  • 1 Tbsp. (15ml.) Lime juice
  • 1/2 tsp. Onion powder
  • 1/2 tsp. Lime zest
  • 1/4 tsp. Salt
Curry Cauliflower
  • 1 Pound (455 g.) Cauliflower florets, chopped into bite sized pieces
  • 1 Pound (455 g.) Russet potatoes, diced
  • 1 C. (140g.) Chopped white onion
  • 1 C. (150g.) Halved cherry tomatoes
  • 1 C. (150g.) Green peas
  • 1 Can (15oz) Chickpeas, drained
  • 1 1/2 Tbsp. (25ml.) Melted coconut oil
  • 1 1/2 Tbsp. (10g.) Curry powder
  • Pinch of salt, plus more to taste
  • Pinch of Black pepper, plus more to taste
  • 1 Tbsp. (15ml.) Lemon juice
Instructions
  1. TO MAKE THE YOGURT SAUCE:

    Place all the yogurt sauce ingredients in a small mixing bowl, and stir until combined. Refrigerate until ready to serve.

  2. 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.

  3. 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.

  4. 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.

Recipe Notes

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.

 

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