Plant-Based Deliciousness

Spicy Grilled Cauliflower Kabobs

It’s not quite outdoor grilling weather here yet but we’re getting close; I can feel it in the air. Flowers are beginning to bloom and it’s just warm enough most days to go out without a jacket. Spring fever is definitely stirring within me… I’m finding myself wanting to eat outside on the back deck every evening like we do almost every day in the summertime.

To me, grilled food is warm weather food and since the craving was there but Mother Nature wasn’t cooperating, I decided to take the grilling indoors. Our dinner last night consisted of these spicy cauliflower kabobs served over garlic rice and a side of roasted sugar snap peas.

Did you know cauliflower is an excellent meatless alternative to shrimp? It’s true!

This recipe is based off an old favorite from my days of eating seafood and I can tell you, the same delicious flavor is still there with the cauliflower. Couple of tips: 1) pre-soak your skewers to avoid them turning black during the cooking process; and 2) if you opt for cooking these outside on a grill with a large grate, place the kabobs over a sheet of foil in case any cauliflower falls off during turning.

 

Begin with the cauliflower:

1 medium head cauliflower, cut into large florets

Bring a large pot of water to a boil. Add the cauliflower and allow to cook 3-5 minutes, just until fork tender. Watch closely to avoid overcooking. Cauliflower that is too soft will fall apart on the grill!

Drain and rinse with cold water. Place in a large bowl and set aside.

Prepare the marinade:

1/3 cup olive oil

1/4 cup sesame oil

1/4 cup fresh parsley, chopped

2 Tablespoons cayenne pepper sauce

2 Tablespoons garlic, minced

1 Tablespoon ketchup

1 Tablespoon chile paste

1 teaspoon salt

1 teaspoon pepper

3 Tablespoons lemon juice

Whisk all marinade ingredients together in a small bowl.

Pour marinade over the cauliflower florets, reserving 1/4 cup or so for basting. Toss to coat.

Thread cauliflower onto skewers.

Preheat oiled or non-stick grill pan over Medium High heat.

Place kabobs in pan and allow to cook, turning occasionally, 5-7 minutes, or until heated through.

Serve warm or room temperature.

 cauliflowerkabobs

Spicy Grilled Cauliflower Kabobs
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 medium head cauliflower, cut into large florets
  • ⅓ cup olive oil
  • ¼ cup sesame oil
  • ¼ cup fresh parsley, chopped
  • 2 Tablespoons cayenne pepper sauce
  • 2 Tablespoons garlic, minced
  • 1 Tablespoon ketchup
  • 1 Tablespoon chile paste
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 Tablespoons lemon juice
Instructions
  1. Bring a large pot of water to a boil. Add the cauliflower and allow to cook 3-5 minutes, just until fork tender. Watch closely to avoid overcooking. Cauliflower that is too soft will fall apart on the grill!
  2. Drain and rinse with cold water. Place in a large bowl and set aside.
  3. Prepare the marinade: Whisk all remaining ingredients together in a small bowl.
  4. Pour marinade over the cauliflower florets, reserving ¼ cup or so for basting. Toss to coat.
  5. Thread cauliflower onto skewers.
  6. Preheat oiled or non-stick grill pan over Medium High heat.
  7. Place kabobs in pan and allow to cook, turning occasionally, 5-7 minutes, or until heated through.
  8. Serve warm or room temperature.

 



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