Barbecued Cauliflower
Barbecued Cauliflower Serves 4-5
Ingredients • •
1 head of cauliflower, cleaned, stem and leaves trimmed 1 ½ cups Healthy Edge BBQ Sauce (Healthy Edge Cookbook page 99)
1. Cut individual florets from the head of the cauliflower. Place florets in a sauce pan with enough water to adequately cover the bottom of the pan. Bring to a quick boil over high heat. As soon as the water starts to boil cover pan with a lid and turn off heat. Allow cauliflower to remain in the covered pan for no more than two minutes. 2. Immediately transfer cauliflower to a large bowl filled with ice water (see tips below). 3. Remove cauliflower from the ice bath. Grill cauliflower florets over medium heat on an outdoor grill. Cook, turning often, until florets begin to soften and turn slight golden brown around the outer surface. 4. Remove cauliflower from the grill and place in a bowl. Pour barbecue sauce over florets and toss until thoroughly coated before serving.
Brian’s Tips •
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The purpose of placing the cauliflower florets in ice water directly after the short boil is to prevent them from continuing to cook. Blanching the cauliflower florets will keep them crunchy, but allow them to cook better on the grill. I prefer to cook cauliflower florets and many other vegetables inside a metal basket specially designed for outdoor grills. Feel free to cook cauliflower on an inside grill if desired. Serve with chopped fresh parsley sprinkled on top if desired. Remember, if you have a gluten or wheat allergy; be sure that all canned and packaged products are manufactured in a gluten-free facility. Contact the manufacturer for this information.
Ingredients • •
1 head of cauliflower, cleaned, stem and leaves trimmed 1 ½ cups Healthy Edge BBQ Sauce (Healthy Edge Cookbook page 99)
1. Cut individual florets from the head of the cauliflower. Place florets in a sauce pan with enough water to adequately cover the bottom of the pan. Bring to a quick boil over high heat. As soon as the water starts to boil cover pan with a lid and turn off heat. Allow cauliflower to remain in the covered pan for no more than two minutes. 2. Immediately transfer cauliflower to a large bowl filled with ice water (see tips below). 3. Remove cauliflower from the ice bath. Grill cauliflower florets over medium heat on an outdoor grill. Cook, turning often, until florets begin to soften and turn slight golden brown around the outer surface. 4. Remove cauliflower from the grill and place in a bowl. Pour barbecue sauce over florets and toss until thoroughly coated before serving.
Brian’s Tips •
•
• •
The purpose of placing the cauliflower florets in ice water directly after the short boil is to prevent them from continuing to cook. Blanching the cauliflower florets will keep them crunchy, but allow them to cook better on the grill. I prefer to cook cauliflower florets and many other vegetables inside a metal basket specially designed for outdoor grills. Feel free to cook cauliflower on an inside grill if desired. Serve with chopped fresh parsley sprinkled on top if desired. Remember, if you have a gluten or wheat allergy; be sure that all canned and packaged products are manufactured in a gluten-free facility. Contact the manufacturer for this information.
