Barbecued Broccoli Cauliflower Halloumi Recipes

BARBECUED BROCCOLI, CAULIFLOWER & HALLOUMI

Steps:

• Mix the tomatoes, onion, lemon juice, cider vinegar, half the dried oregano and ½ tsp black pepper together in a bowl.
• Light the barbecue. Bring a pan of water to the boil and cook the cauliflower florets along with the stalk and broccoli stalk pieces for 3 mins. In the final minute, tip in the broccoli florets. Drain the veg, then toss with 2 tsp of the olive oil, the rest of the oregano and the paprika.
• When the coals are ashen, arrange the veg pieces on the grill, cook for 2 mins, then move to a cooler part of the grill. Keep moving the veg around so it doesn't burn.
• Put the halloumi on the grill and cook for 1 min, then turn. Repeat until all sides are brown.
• Tip all the veg and the halloumi into a serving bowl, drizzle with the remaining olive oil, season and serve immediately with couscous.

CRISPY BROCCOLI AND CAULIFLOWER

Steps:

• Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
• On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.

BBQ'D CAULIFLOWER

Steps:

• For the BBQ rub: Whisk together turbinado sugar, salt, granulated sugar, chili powder, smoked paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a medium bowl. Set aside.
• For the cauliflower: Heat a grill for cooking over high heat and line a baking sheet with a large doubled piece of heavy-duty foil.
• Place cauliflower on prepared baking sheet. Coat entire head of cauliflower in butter using a pastry brush, then sprinkle 1/4 cup of the BBQ rub on the entire surface, including the bottom. Roll the edges of the foil up to create a rim around the cauliflower, then tent with more foil. Place baking sheet on grill and cook, covered, for 15 minutes. Carefully remove the foil lid and cook, covered, until just tender, another 25 minutes. Brush on BBQ sauce and continue to cook, covered, until nicely glazed, about 5 minutes. Cut up and serve with homemade ranch dressing, for dipping.
• Mix the mayonnaise, buttermilk, garlic, dill, honey and mustard in a bowl. Season to taste with salt and pepper. Store in an airtight container for up to one week.

BBQ BROCCOLI AND CAULIFLOWER? MY SON'S RECIPE!

Steps:

• Combine the marinade and set aside.
• Cut zucchini and squash to 1/2-inch semi circles.
• Blanch and refresh zucchini, squash, onion, cauliflower, broccoli and pepper.
• Drain thoroughly, and mix, with mushrooms into marinade.
• Allow to soak for 30-45 minutes.
• Spear onto soaked bamboo skewers (with tomatoes!).
• Grill at high heat until done, turning frequently.
• Delicious!

GRILLED BROCCOLI & CAULIFLOWER

Steps:

• In a large bowl, combine the broccoli, cauliflower and onion; spritz with butter-flavored spray. Sprinkle with the garlic salt, paprika and pepper; toss to coat. Place vegetables on a double thickness of heavy-duty foil (about 18x 12 in.); fold foil around vegetables and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.

EASY GRILLED BROCCOLI

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place broccoli florets in a large bowl. Drizzle olive oil over the broccoli and toss to coat. Add salt, pepper, and crushed red pepper and toss to coat again.
• Place broccoli in a grill basket and grill, turning occasionally, until tender-crisp, about 10 minutes.

ROASTED BROCCOLI & CAULIFLOWER

Steps:

• Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.