Grilled cauliflower skewers

Chatelaine 0

( 3 ratings )

Makes:
4 Servings
Angus Fergusson


 
Angus Fergusson

Ingredients

  • 8 inch skewers
  • cauliflower
  • 2 tbsp lemon juice
  • 1 tbsp chopped fresh oregano
  • 1/4 tsp salt
  • 1/8 tsp hot-red-pepper 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
g
carbohydrates
g
fat
11 g
fibre
g
sodium
166 mg

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