It’s heeee-re. Grilling season that is! Can you feel the excitement in the Spring air and the smell of food cooking on grills wafting around the neighborhood? We sure can! And we decided to have a family dinner to celebrate being able to grill in flip-flops and not snow boots for a change!
What is so special about a family dinner you ask? Well….with teenagers in the house, getting all four bodies in the house at meal time can be like nailing jello to a wall. So when there’s a night where there’s no sweaty sports practice somewhere for one child, or part-time job shift for the other, we grab it and celebrate with a family affair. Oh yeah! We celebrated this time by mixing in a little India with Patak’s in our grilled entree. Both my son and husband asked for kabobs, so kabobs it was! And I added some fresh tulips for a touch of pretty to the table because tulips shout Spring everywhere.
Head of cauliflowers, cut into bites
4 tablespoons olive oil
2-3 cups diced vegetables such as zucchini, onion, red pepper and carrot.
2 tablespoons curry
1 teaspoon turmeric
1 teaspoon cumin
1 cup water
1. Mix cauliflower bites with 2 tablespoons olive oil in bowl. Season with salt and pepper and roast on parchment paper-lined cookie sheet at 400 degrees until fork tender. About 20-25 minutes. Remove from oven and place in large bowl. Set aside.
2. Meanwhile, in large frying pan. Heat 2 tablespoons olive oil and add diced veggies.
3, Stir fry veggies for 4-5 minutes. Add water and curry, turmeric, and cumin. Let cook until a think sauce forms over veggies…about 4-5 minutes.
4. Pour veggie stir fry over roasted cauliflower and stir gently until veggies are mixed. Pour veggies onto serving platter, sprinkle with fresh cilantro and serve.