Spicy Grilled Caulilini™ SweetStem™ Cauliflower with Pine Nuts
Serves 8
Total Time
35 min
Total Time
35 min
  1. 2 pounds Mann’s Caulilini™ SweetStem™ Caulifower
  2. ½ teaspoon red chili fakes
  3. 1 cup seasoned rice vinegar
  4. Zest of 1 lemon, julienned
  5. 16 garlic cloves, roasted
  6. 1 bunch Italian parsley, picked
  7. 2 ounces pine nuts
  8. 1 pinch Espelette chili powder
  1. Trim Caulilini as needed. Blanch it in heavily salted boiling water for 2 minutes, then transfer to a salted ice bath.
  2. Place chili fakes, vinegar, lemon zest, roasted garlic, in saucepan and simmer gently for 5 minutes.
  3. Lightly toss Caulilini in grapeseed oil, season and grill on medium to high until it is lightly charred, about 3-4 minutes.
  4. Toss the grilled Caulilini with the vinegar mixture, parsley leaves and pine nuts. Dust with the Espelette powder and serve.
  1. Serves 8 as a side dish
  2. By Chef Tony Baker, Montrio Bistro
  3. Member, Mann’s Chef Panel
Del Monte Fresh Produce N.A., Inc https://fruits.com/