Makes:

4 Servings

 
Angus Fergusson

Ingredients

• 4 8 inch skewers
• 1 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

3 g

carbohydrates

7 g

fat

11 g

fibre

4 g

sodium

166 mg