Grilled Cauliflower and Brussels Sprout Salad with Crushed Nuts
A light and simple of veggies that works well as a side or as a main vegetarian dish.
- Serves: 12 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
2 kg cauliflower heads
1/3 C (80 ml) olive oil
5 g salt
2/5 C (100 ml) freshly squeezed lemon juice
500 g mixed nuts and seeds of your choice, lightly toasted and crushed
Boil the cauliflower heads whole for 5 minutes. Remove from the boiling water and place onto an open braai fire. Grill for 10 minutes over medium heat until nicely charred. Remove from the grill and set aside.
Score the tops of the Brussels sprouts on making a criss-cross ¾ cm deep. Gently fluff the petals, opening each one into a flower-like shape. Blanch the Brussels sprouts for 2 minutes in boiling water and then remove and set aside to cool.
Pull the florets of the cauliflower apart into chunks and place in a mixing bowl. Add the Brussels sprouts, olive oil, salt, lemon juice and mixed nuts andtoss well. Can be served warm or at room temperature.