Holly V. Gray
Spicy Grilled Cauliflower Skewers With Adobo Dipping Sauce
It’s never too soon to start thinking about summertime grilling recipes.
May 3, 2024
Warmer temps are here, so it’s never too early to fire up the grill. These crowd-pleasing kabobs are seasoned with a Cajun-inspired blend of spices, and homemade adobo dipping sauce provides a little extra kick for those who like to turn up the heat.
What you need:
For the dipping sauce:
1 cup vegan mayonnaise
4 chipotle peppers in adobo sauce
1 tablespoon adobo sauce
1 tablespoon lime juice
For the spice blend:
¾ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon turbinado sugar
½ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon cayenne powder
¼ teaspoon onion powder
¼ teaspoon ground black pepper
For the cauliflower:
5 cups cauliflower, cut into large florets
2 tablespoons olive oil
What you do:
- Preheat grill to medium high heat. For the adobo sauce, in a food processor or blender, add mayonnaise, chipotle peppers, adobo sauce, and lime juice. Blend until sauce reaches a smooth consistency. Set aside.
- For the spice blend, in a small bowl, stir together paprika, garlic powder, salt, sugar, thyme, oregano, cayenne, onion powder, and black pepper.
- In a large mixing bowl, place cauliflower florets. Drizzle with olive oil and toss to coat. Add spice blend and toss again to coat evenly.
- Thread cauliflower onto 4 skewers and place on grill. Close lid and cook, approximately 8 minutes on each side, until cauliflower is crisp-tender. Remove from heat, brush with additional adobo sauce, and serve warm or room temperature.
For more plant-based recipes like this, read:
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