There is still a couple weeks left of summer, but with Labor Day this weekend, it feels like the end is near. (no such luck in California) To go out with a bang, there will be many cookouts to celebrate the holiday, and that means us veg-head have to eat, too! Grill packets are perfect for these situations, as I figured out a couple of years ago with my BBQ Party Pack; but I thought I’d give it a different twist by making these Curry Cauliflower Grill Packets with Yogurt Sauce.

Grill packet filled with curry cauliflower veggie mixture topped with yogurt sauce

I know that it can be difficult being the only vegan at a family or friend gathering, and sometimes you can feel stuck when you start thinking about what to bring. This recipe ticks off plenty of boxes when it comes to the ideal meal: it’s easy-to-make, filled with healthy whole foods, portable, can be grilled anywhere without worry of contamination, and is DEE-LICIOUS!

Bowls of tofu and chickpeas with cilantro, veggies, and yogurt container around them

When I was flipping through a food magazine looking for some inspiration–which I highly recommend if you’re feeling unmotivated to cook–I saw an amazing-looking bowl of curry with a yogurt sauce. Unfortunately, the recipe wasn’t vegan, but it got by wheels turning and at first I thought kabobs would be a cool idea. Then, BLAM! Duh! Grill packets. Supremely practical and really only need your attention for prepping/cutting.

Image collage of making herbed yogurt sauce and tossing veggies in curry spice

I was able to veganize the yogurt dip with dairy-free plain yogurt, and also switched up some other seasonings within it. This yogurt has a great texture and flavor, plus is high in plant-based protein and calcium!

Assembling foil packets filled with veggie/chickpea mixture

Lastly, after you grill the packets, wait a few minutes and stir a couple big dollops of the yogurt sauce into the mix. It becomes SO heavenly, and creamy and just… I’m in love, you guys. I can’t wait to make this recipe over and over again!

Two years: Strawberry Swirl Cheesecake // Three years: Vegan Labor Day Eats // Four years: Mint Melon Peach Smoothie

Yield: 4

Curry Cauliflower Grill Packets with Yogurt Sauce

Name: Curry Cauliflower Grill Packets with Yogurt Sauce
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4
Cuisine: gluten-free
Ingredients: 1 cup Dairy-free Plain Yogurt; 2 tablespoons chopped cilantro; 2 tablespoons thinly-sliced green onions; 1 tablespoon lime juice; 1/2 teaspoon onion powder; 1/2 teaspoon lime zest; 1/4 teaspoon salt, or to taste; 1 pound bite-sized cauliflower florets; 1 pound diced potatoes, Yukon or Russet will work; 1 cup chopped white onion; 1 cup halved cherry or grape tomatoes; 1 cup peas (I used frozen, then thawed); 14 ounce package extra firm tofu, pressed and diced OR 15 ounce can chickpeas, drained and rinsed; 1 1/2 tablespoons melted coconut oil; 1 1/2 tablespoons curry powder; Salt and pepper, to taste; 1 tablespoon lemon juice

These Curry Cauliflower Grill Packets will blow your mind with how easy-to-make, delicious and healthy they are.

Prep Time 15 minutes

Cook Time 14 minutes

Total Time 29 minutes

Ingredients

Yogurt Sauce

1 cup Dairy-free Plain Yogurt
2 tablespoons chopped cilantro
2 tablespoons thinly-sliced green onions
1 tablespoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon lime zest
1/4 teaspoon salt, or to taste

Curry Cauliflower

1 pound bite-sized cauliflower florets
1 pound diced potatoes, Yukon or Russet will work
1 cup chopped white onion
1 cup halved cherry or grape tomatoes
1 cup peas (I used frozen, then thawed)
14 ounce package extra firm tofu, pressed and diced OR 15 ounce can chickpeas, drained and rinsed
1 1/2 tablespoons melted coconut oil
1 1/2 tablespoons curry powder
Salt and pepper, to taste
1 tablespoon lemon juice

Instructions

Place all yogurt sauce ingredients in a small mixing bowl and stir until combined. Refrigerate until ready to serve.
Preheat your grill to roughly 400F.
In a very large mixing bowl, place cauliflower, potatoes, onion, tomatoes, peas, and tofu or chickpeas. Drizzle coconut oil over the top of the veggies and stir until coated. Add curry powder and a pinch of salt & pepper, stir again until evenly coated.
Then, lay out four large rectangles of aluminum foil (approximately 12"x16"), divide curry cauliflower mixture between the four sheets and pile it in the center of each one.
Take the longer sides in to meet each other, then fold over a couple of time to keep it in place. Fold remaining ends in the same manner (as pictured) to create an envelope/packet.
Place each packet on the grill and cook for 7 minutes with grill cover closed. Flip and grill for an additional 7 minutes. Carefully open one packet slightly and poke the cauliflower/potatoes to see if they are tender, if not cook until they are (shouldn't take long at all).
Once cooked through, place packets on a cooling rack for five minutes before serving/opening. When the packets are opened, squeeze 1/2 tablespoon lemon juice over each one, along with salt and pepper, to taste. Serve packets alongside yogurt sauce and enjoy!

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

This recipe, along with more grill packet ideas, can be found in my second cookbook, Vegan Yack Attack On the Go!

Other ways to enjoy Curry Cauliflower Grill Packets:

Try preparing these the night before you go to a cookout/picnic/similar, so that the flavors really get to marinate and you won’t have to worry about it the day of!
If you’re craving more veggies, fold in some baby arugula or spinach as soon as you open the packet.
Finally, if you’re not a fan of curry try my BBQ Party Pack, or a different seasoning blend of your preference.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. I will be showcasing their products each month with recipes and tips, so make sure to follow along! Posts like this help me to keep this blog and more recipes coming your way. 🙂