Looking for easy ways to introduce the white stuff into your diet? Try this delicious cauliflower skewer recipes from chef Tom Walton, IKU’s ‘head of food’ – perfect to celebrate World Vegan month,
Ingredients
1 medium head of cauliflower
3 tbsp of olive oil
Flake salt and fresh ground black pepper
1 tub of IKU Parsley Tahini Dressing
1 tub of IKU Spicy Chilli Jam
Lemon wedges to serve
Handful of coriander, to serve (optional)
Method
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Soak 8 bamboo skewers in cold water for 15 minutes and preheat a BBQ or grill on high heat.
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Cut the cauliflower into florets, approx. 3cm in size, toss in the olive oil, season with a little salt and pepper and thread 3-4 florets onto each skewer.
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Grill, for approx. 6-8 minutes, turning often throughout the cooking process to get them deliciously charred.
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To serve, squeeze lemon over cooked skewers, and spoon IKU Parsley Tahini Dressing and IKU Spicy Chilli Jam over the skewers to taste. Finish off by scattering the finished dish with coriander.
