We’re on our way to the airport. I bring you cauliflower
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I adore my new neighbor
Not long ago, when my husband and I decided two households should become one, I moved across town to a brand new neighborhood. It’s close to the ISU, with great places for long walks, and the nicest couple who
lives next door
When they travel to places far and wide, we get to watch their very handsome kitty
He’s always waiting for me at the door and keeps me company while I check his litter box, give him fresh water, a bit of dry food, and a bit of wet
Maybe, just maybe, a treat or two as I’m getting ready to go (Ahem, nothing to see here)
So in their honor, something special seemed in order, with the cauliflower saved from certain death
My husband took the challenge, and I tell you what, it was one my favorite weeknight dinners we’ve had lately
The ingredients are all quite simple on their own: turkey, veggies, and wild rice. But it’s the marinade that makes the meal. Everything soaked before being skewered and baked in the oven on a parchment-lined cookie sheet
I came on the scene only when he said: “Madam, dinner is served.”
So when he handed me the recipe’s print-out, I noticed skewers.
“You did skewers on the grill?”
“Nope, skewers in the oven” Pregnant Pause, “Have you ever tried to skewer a cauliflower? It’s tricky ..”
Can’t say that I have
He makes me smile
ps: What is Yakitori anyway? A brand new food word to be known. According to Wikipedia, yakitori (or grilled chicken) is a Japanese type of skewered chicken, although “yakitori” can also refer to skewered food in general.
~ Adapted from Big Girl Small Kitchen
Turkey and Cauliflower Yakitori
- ⅔ cup white wine
- ⅔ cup soy sauce
- freshly ground black pepper
- 1 head roasted garlic
- 1" piece ginger, peeled and thinly sliced
- metal skewers
- 20 turkey meatballs, store-bought are a great option
- 1 head cauliflower, cut into bite-sized pieces
- ½ red onion, cut into wedges
- 1 - 2 cup wild rice, cooked according to package directions
- Combine all of the marinade ingredients in a small saucepan and bring to a boil over medium-high heat. Lower the heat to low and simmer for 20 minutes, or until its been reduced by about half.
- When the marinade has come to room temp, add the turkey meatballs, cauliflower, and onion. Let sit in the fridge for at least half an hour (longer is ok)
- In the meantime, cook the rice according to the package directions.
- Preheat the oven to 400°F
- Add the ingredients, in rotating order to the skewers. Place them on a parchment-lined baking sheet, a little ways apart.
- Bake 30 to 35 minutes, until the turkey is cooked through and the cauliflower is crisp on the outside, and tender on the inside.
- Of, if you find the cauliflower skewing to be challenging, nothing bad would happen if you just baked all of the parts separately
- Serve the turkey, cauliflower, and onions on top a bed of wild rice