VIRTUAL DINNER PARTY #12 GRILLED CAULIFLOWER KEBAB WITH GREEN HARISSA YOGURT AND FLATBREAD

SPICE BLEND INGREDIENTS:

1 t garlic powder

1 t ginger

½ lemon, zest

1 ½ t coriander

1 ½ t cumin

1/2 t allspice

pinch crushed red pepper flakes, or to taste

¼ t cloves

½ t smoked paprika

½ t cinnamon

1 t turmeric

¼ t nutmeg

GREEN HARISSA YOGURT INGREDIENTS:

½ C chopped fresh cilantro

½ C chopped fresh parsley

1 clove garlic, minced

2 scallions, minced

2 T fresh lemon juice

½ t cumin

½ t coriander

½ jalapeno, seeded and sliced – or to taste

1 T sesame oil

1 C non-fat or whole milk Greek yogurt

KABOBS INGREDIENTS:

1 small cauliflower

1 red onion

Salt and freshly ground black pepper                                                                                                                                                             

2 T olive oil

Juice of ½ lemon

Bamboo skewers soaked in water for 30 minutes before using.

For serving:

shredded lettuce or cabbage

fresh cilantro, diced tomatoes, pickled jalapeno, prepared hummus, pistachios, if desired

Flatbread –high quality store bought or homemade flatbread

METHOD:

Prepare spice blend: Toast all spices in a dry skillet over medium-low heat stirring often, until fragrant and lightly toasted, 1-2 minutes. Take care not to let them burn. Once toasted, immediately remove from skillet and transfer to a plate to cool (if you leave them in the pan, they will burn.) Set aside.

Prepare Green Harissa Yogurt: Puree cilantro, parsley, garlic, scallions, lemons juice, spices, sesame oil, and ½ C of yogurt, and jalapeno (to taste) in a blender or food processor. Stir in remaining yogurt. Taste for salt and pepper, cover and chill.

Prepare the Kabobs: Cut the cauliflower into large florets. Bring a large pot of water to boil over high heat. Blanch the cauliflower for 1 minute, drain and immediately transfer to an ice bath to stop the cooking. Drain again.

Chop red onion into wedges keeping the root intact so that the wedges stay intact.

Make a marinade by mixing together 2 T olive oil, 2 T spice mix, juice of ½ lemon and a pinch of salt and pepper. Pour marinade over cauliflower and red onion wedges. Toss well so everything is well coated. Assemble the skewers alternating pieces of cauliflower and red onion.

Preheat grill to medium high heat. Place the kabobs on the grill and cook, turning every few minutes to get a nice even char on them. You want them to be crispy and charred on the outside but still tender on the inside.

To serve: Serve the kabobs with hummus, shredded lettuce, tomatoes, jalapeno and herbs. Drizzle with green harissa yogurt and sprinkle with pistachios. Serve with flatbreads.

Serves 2 generously