Chili Grilled Cauliflower and Cabbage with Avocado Spread

HomeRecipesMeals & DishesBBQ GrillingChili Grilled Cauliflower and Cabbage with Avocado Spread

Total Time: 35 min

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Cook Time: 20 min

Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 200

Total Fat 14g

Saturated Fat 2.5g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 0mg

Sodium 450mg

Total Carbs 13g

Dietary Fiber 7g

Total Sugars 4g

Protein 3g

Potassium 672mg

Vitamin A 90 mcg; Vitamin C 76 mg; Calcium 61 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 105 mcg; Omega 3 Fatty Acid 0.16 g

% Daily Value*: Vitamin A 10%; Vitamin C 80%; Calcium 4%; Iron 10 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This grilled vegetable dish is the perfect fall addition to your dinner with great flavor and nutrition including an excellent source of dietary fiber (25% DV) and vitamin C (80% DV). Serve with a hearty grilled meat dish to balance out this beautiful vegetable-heavy recipe.

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Serves: 8

Ingredients
Instructions

Cauliflower 1 small red cabbage head (about 1 pound)+ 1 small cauliflower head (about 1 pound) 1/4 cup olive oil 1 1/2 Tbsp. chili powder 1 tsp. sea salt Avocado Puree 2 ripe, Fresh California Avocados 1 tsp. lemon juice Gremolata 1 cup loosely packed flat-leaf parsley 1 clove garlic zest from 1/2 lemon

Preheat the grill to medium heat, around 350˚F. Remove the leaves/greens from the head of cauliflower and trim any browning part of the cauliflower stem, leaving as much stem as possible. Cut the cauliflower in half and cut each half into four wedges, making sure to cut through the stem for each wedge- this will hold each wedge together. Repeat with the head of cabbage.
+For cauliflower that is more on the tender side, blanch the whole head of cauliflower for 4 minutes before cutting into wedges and placing on grill.
In a small bowl, combine the olive oil with the chili powder and sea salt. Brush the oil on each wedge of cauliflower and cabbage. Place on the grill and cook, turning once, until the vegetables are charred and just tender; around 15 minutes.
While the vegetables are grilling, peel and remove the pit from the avocados. Place in a bowl and mash/whip with a spoon. Add the lemon juice and salt, continuing to whip until mostly smooth. Alternatively, place the avocados, lemon juice, and salt in a food processor and run until smooth.
Next, mince the parsley, garlic, and lemon zest together until well combined and minced finely.
Spread the avocado puree on a serving platter and top with the grilled vegetables. Sprinkle with the parsley mix before serving.

Variation (shown in picture): Grill avocados for avocado puree.

Serving Suggestion: Serve as a side dish to a heartier main dish. The avocado puree goes well with cooked or raw vegetables as well as proteins. For vegetarian, serve with creamy polenta or braised beans. For non-vegetarian, serve with grilled steaks or stuffed pork chops.

Beverage Pairing: A citrusy white wine such as a grenache blanc or a crispy sauvignon blanc

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.