Bombay-Spiced Chicken with Cauliflower on the BBQ

Bombay-Spiced Chicken with Cauliflower on the BBQ
Recipe from Foodland Ontario

Ingredients
• 4 boneless skinless chicken breasts (approx. one pound)
• 2 tbsp of vegetable oil
• 2 tsp ground coriander
• 1 tsp ground cumin and paprika
• ½ tsp cayenne pepper
• ½ tsp each salt and freshly ground pepper
• 2 cloves garlic, minced

Grilled Cauliflower
• 16 bite size cauliflower florets
• 2 tbsp vegetable oil
• 1 tbsp fresh lime juice
• ½ tsp each ground cumin, ground coriander seed and ground turmeric
• ¼ tsp each salt and freshly ground pepper

Preparation
In a medium bowl, combine the vegetable oil, ground coriander, cumin, paprika, cayenne pepper, salt, pepper and minced garlic. Place the chicken in a shallow container and pour in the marinade. Cover the chicken and place it in a refrigerator for at least 30min. or up to four hours.

Grilled Cauliflower: Thread the cauliflower florets onto four metal or soaked wooden skewers. Another option instead of skewers is using a vegetable saute basket for the grill.
In a small bowl, combine oil, lime juice, cumin, coriander, turmeric, salt and pepper and brush mixture evenly over the florets.

Place the chicken and cauliflower on a greased grill over medium-high heat. Grill, covered, turning the chicken breasts once and skewers (or if in veggie basket) occasionally until the chicken in an internal temperature of 74C (165 F) and the cauliflower is tender-crisp and lightly charred, about 15 to 20 min.

One serving is 3 proteins and 1 fat.