Cauliflower Skewers with Pesto Drizzle
Meat tends to hog the spotlight at a braai but plant-based eating is here to stay, so make sure to include delicious meaty vegetarian and vegan dishes too. These cauliflower skewers hit all the right notes. Grilling the cauli redeems it from boiled blandness, and releases interesting nutty flavours locked deep within. The Basil & Lemon Pesto drizzle with extra chilli will keep everyone (not only your vegan and vegetarian friends) coming back for more.
1 head of cauliflower
6 wooden skewers (soaked for 30 minutes in water)
1/4 cup olive oil + extra for brushing
1/4 jar Pesto Princess Basil & Lemon Pesto
1 fresh red chilli or red chilli flakes
2 lemons, halved
Soak the wooden skewers in water for 30 minutes before assembling. Cut the cauliflower into thick slices (using a smaller cauliflower actually works better for this) or you can simply use the florets. Place the cauliflower in a large pot with just a drop of water and steam for about 2-3 minutes. You don’t want the cauli to cook through – you just want to take the ‘raw’ edge off. Thread the cauliflower onto the skewers and brush with olive oil before braaing over a gentle heat. Combine the olive oil, Pesto Princess Basil & Lemon Pesto and chopped fresh chilli. Set aside for flavours to mingle. Once the skewers are ready, serve with pesto drizzle and an extra squeeze of lemon.
Recipe and food styling by Tell someone