Sticky cauliflower skewers

Sticky cauliflower skewers

Total: 40 min. | Active: 25 min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 92 kcal
, Fat: 4 g
, Carbohydrate: 8 g
, Protein: 3 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To parboil the cauliflower

1 kg cauliflower, cut into florets
salted water, boiling


2 tbsp balsamic vinegar
3 tbsp olive oil
2 tbsp liquid honey
2 garlic cloves, squeezed
2 cm ginger, finely grated
2 tsp dried rosemary
2 tsp sweet paprika
2 tsp chilli flakes
½ tsp salt
4 wooden skewers
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How it's done

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To parboil the cauliflower

Cook the cauliflower in boiling salted water for approx. 4 mins., rinse with cold water, then drain.


In a pan, mix the balsamic with all the other ingredients up to and including the salt. Add the cauliflower florets, mix and thread onto the skewers. Reduce the remainder of the marinade to a syrupy consistency for approx. 5 mins., set aside.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 15 mins., turn and brush with a little of the reserved marinade every so often. Remove, brush once more with the marinade.

Good to know
Serve with: Herb couscous
Tip: Replace some of the cauliflower with Romanesco or broccoli.

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