Video courtesy of Orly Elyashar- My Ghost Host (on Social Media)
This dish captures the essence of traditional chicken kabobs but with a healthy twist using cauliflower.
Ingredients:
- 1 medium head of cauliflower, cut into bite-sized uniform florets
- Good-quality olive oil (for coating)
- Chicken Kebab seasoning (from Sadaf Foods)
- Smoked paprika
- Pepper
- 1 red onion, thinly sliced
- Sumac (for coating the onion)
- Plain yogurt
- Fresh garlic
- Yogurt dip seasoning (from Sadaf Foods)
- Water
- Salt and pepper, to taste
- Dried mint
- Cooked chickpeas
Instructions:
- Prep the Cauliflower:
- Cut your cauliflower florets into bite-sized, uniform pieces.
- Generously coat them with good-quality olive oil.
- Seasoning Time:
- Add Chicken Kebab seasoning from Sadaf Foods to the cauliflower. Mix well.
- Sprinkle a generous amount of smoked paprika and mix again until well coated.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Layer and Drizzle:
- Arrange the cauliflower florets in a single layer on a baking sheet.
- Drizzle with olive oil and add a touch of pepper.
- Onion and Sumac:
- In the same mixing bowl, add the thinly sliced red onion.
- Coat the onion slices with yummy Sumac using a quick massage. Set aside.
- Yogurt Sauce:
- Prepare the sauce by combining plain yogurt, minced fresh garlic, and the amazing yogurt dip seasoning from Sadaf Foods.
- Add a little water to thin it down. Season with salt and pepper.
- Mix until you achieve an amazing consistency. Feel free to add dried mint for extra flavor.
- Bake and Flip:
- Flip the cauliflower florets once they are tender.
- Add in some cooked chickpeas for added protein.
- Final Bake:
- Arrange everything in a single layer again.
- Salt to taste and bake for another 10 to 15 minutes or until the cauliflower is nice and tender.
- Serve:
- Warm up some Naan bread.
- Place the cauliflower and chickpea mix on the Naan.
- Sprinkle with sumac and drizzle with the flavorful yogurt sauce.
- Enjoy!
