Grilled cauliflower skewers

4

Makes

4 Servings

Grilled cauliflower skewers

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.