Grilled cauliflower skewers
6
Makes
4 Servings
Angus Fergusson
Ingredients
- 4 8-in. skewers
- 1 cauliflower
- 2 tbsp lemon juice
- 1 tbsp chopped fresh oregano
- 1/4 tsp salt
- 1/8 tsp hot-red-chili-flakes
- 3 tbsp olive oil
Instructions
- Soak 4 8-in. skewers in water for 20 min. Preheat barbecue to medium. Cut 1 cauliflower into large florets. Thread about 3 florets onto each skewer. Whisk 2 tbsp lemon juice with 1 tbsp chopped fresh oregano, 1/4 tsp salt and 1/8 tsp hot-red-pepper flakes. Slowly whisk in 3 tbsp olive oil until mixed. Brush cauliflower with half of vinaigrette. Oil grill and barbecue cauliflower skewers, lid closed, until tender-crisp and grill marks form, about 6 min per side. Transfer to a platter and brush with remaining vinaigrette. Serve with Tarragon-dill trout.
Nutrition (per serving)
- Calories
- 125,
- Protein
- 3 g,
- Carbohydrates
- 7 g,
- Fat
- 11 g,
- Fibre
- 4 g,
- Sodium
- 166 mg.
FILED UNDER: barbecue grill side dishes vegetables Vegetarian
