Grilled cauliflower skewers

Makes 4 Servings



8-in. skewers
2 tbsp
1 tbsp
chopped fresh oregano
1/4 tsp
3 tbsp


  • 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.


Calories 125, Protein 3 g, Carbohydrates 7 g, Fat 11 g, Fibre 4 g, Sodium 166 mg.
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