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Curry Cauliflower Grill Packets

Reprinted with permission from Vegan Yack Attack On the Go by Jackie Sobon.

Course Main Dishes
Cuisine Grilling
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 packets
Author Jackie Sobon


For the yogurt sauce:

  • 1 cup 235 ml plain nondairy yogurt
  • 2 tablespoons 5 g chopped cilantro
  • 2 tablespoons 5 g thinly sliced scallions
  • 1 tablespoon 15 ml lime juice
  • ½ teaspoon onion powder
  • ½ teaspoon lime zest
  • ¼ teaspoon salt

For the curry cauliflower:

  • 1 pound 455 g cauliflower florets, chopped into bite-sized pieces
  • 1 pound 455 g russet potatoes, diced
  • 1 cup 140 g chopped white onion
  • 1 cup 150 g halved cherry tomatoes
  • 1 cup 150 g green peas
  • 1 can 15 ounces, or 455 g chickpeas, drained and rinsed
  • tablespoons 25 ml melted coconut oil
  • tablespoons 10 g curry powder
  • Pinch of salt
  • Dash of pepper
  • 1 tablespoon 15 ml lemon juice


To make the yogurt sauce:

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

To make the curry cauliflower:

  1. Preheat the grill to roughly 400ºF (204ºC).
  2. 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.
  5. 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.