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Grilled cauliflower skewers

8

  • Makes4 Servings
Grilled cauliflower skewers

Angus Fergusson

Chatelaine Triple Tested

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 3g, Carbohydrates 7g, Fat 11g, Fibre 4g, Sodium 166mg.

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