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- Tandoori, peanut, or cheese sauce
- Melted butter
- Herbed vinaigrette
- Cut the cauliflower into 2” flowerettes and skewer, marinate a bit, and grill, brushing on extra marinade as you go. The texture of the cauliflower is quite different this way—a little crunchy!
- Thanks to Peter Butler for this idea (and his wonderful tandoori sauce).
Stonebridge Farm CSA http://stonebridgefarmcsa.com/