Seafood Grill With Cauliflower Skordalia Recipes
GRILLED CAULIFLOWER
I got something like this at a restaurant and it was wonderful.
Provided by ziola1039
Categories Side Dish Vegetables Cauliflower
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Sprinkle cauliflower slices on both sides with olive oil, brown sugar, and seasoned salt.
- Cook cauliflower on the grill until char marks appear, 2 to 3 minutes per side. Transfer to a grill-safe pan with a lid, cover, and continue cooking on grill until tender, about 20 minutes.
Nutrition Facts : Calories 81 calories, Carbohydrate 11.5 g, Fat 3.6 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 502.9 mg, Sugar 6.7 g
GRILLED CAULIFLOWER
I actually won a cash prize in our local paper for this recipe. My husband and I will eat the whole thing ourselves - make several if you're having guests. If someone you love doesn't care for cauliflower, this may be the ticket!
Provided by KeyWee
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Remove stem& leaves from cauliflower.
- Wash& pat dry.
- Spread the butter over the cauliflower.
- Sprinkle with seasoned salt& cheese.
- Wrap head of cauliflower in heavy duty aluminum foil.
- Grill over medium heat about 40 minutes or until desired tenderness (test with toothpick).
GRILLED CAULIFLOWER STEAKS
Cutting cauliflower into "steaks" and grilling them not only gives a flavorful, caramelized, and smoky taste, the presentation is lovely! A delicious change from boring old steamed cauliflower! I like my cauliflower a little on the firm side, so add a few extra minutes if you like it softer.
Provided by France C
Categories 100+ Everyday Cooking Recipes Vegan
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high heat and lightly oil the grate.
- Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl. Set aside.
- Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Reserve florets for another use.
- Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick. Remove any remaining small leaves from each steak. Place the 4 steaks on a baking sheet.
- Brush one side of the steaks with some of the oil mixture. Place steaks on the grill, oiled side down; grill for 5 minutes. Brush more oil mixture on top of the steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 27.5 g, Fat 14.1 g, Fiber 12.2 g, Protein 8.9 g, SaturatedFat 2 g, Sodium 712.9 mg, Sugar 11.3 g
SEAFOOD GRILL WITH CAULIFLOWER SKORDALIA
The picture in the mini cook book from Australian Good Food looked so good I just had to post. A seafood platter is a favourite for the DH and I when we go out or want to treat ourselves at home.
Provided by ImPat
Categories Trout
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- CAULIFLOWER SKORDALIA - To make cauliflower skordalia, combine cauliflower, potato, garlic and milk in a large saucepan on medium heat and season with salt and then simmer for 15 to 20 minutes until very soft.
- Strain and reserve cooking liquid.
- Place cauliflower in a blender and blend until smooth and creamy, adding a little reserved cooking liquid if too thick and then place in a serving bowl and drizzle with oil.
- Combine oil, fennel seeds, chilli flakes and lemon rind in a small bowl.
- Usinng scissors, cut along bellies of the prawns and place cut side down on a plate and flatten with palm of your hand.
- Cut of and discard grey veins from scallops.
- Brush half of chilli oil over ALL seafood and season.
- Heat a chargrill or barbecue on high and spray with cooking oil.
- Cook snapper and ocean trout for 2 to 3 minutes each side until golden and transfer to a platter.
- Remove scallops from shells and place on chargrill with shells and cook scallops for 1 to 2 minutes, squid for 1 minute and prawns for 1 to 2 minutes each side and then arrange on platter and drizzle with remaining chilli oil and serve with skordalia, rocket and lemon wedges or cheeks.
Nutrition Facts : Calories 540.1, Fat 39.4, SaturatedFat 8.1, Cholesterol 123.5, Sodium 203, Carbohydrate 22.1, Fiber 5.8, Sugar 2, Protein 29.7
GRILLED LAMB WITH LIMA BEAN SKORDALIA
Steps:
- For Lamb:
- Puree first 6 ingredients in blender or processor. Score large muscles of lamb to form even thickness. Rub yogurt mixture over lamb. Transfer to shallow dish. Cover and chill overnight.
- For Skordalia:
- Place beans in processor. With machine running, add garlic through feed tube and chop. Gradually add oil and puree, scraping down sides as needed. Season to taste with lemon juice, salt and pepper. Stir in parsley. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Prepare barbecue (medium-high heat) or preheat broiler. Season lamb with salt and pepper. Grill lamb about 10 minutes per side for medium-rare. Let stand 5 minutes. Cut lamb against grain into thin slices. Serve lamb with skordalia and bread.
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- Preheat grill pan over medium-high heat. Drizzle fish with � teaspoon olive oil and season with remaining � teaspoon salt and thyme. Cook fish 2 to 3 minutes on each side until fish flakes when tested with a fork or until desired degree of doneness. Transfer to a plate; cover and keep warm until ready to serve.
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