Hotter temps are right here, so it’s by no means too early to fireside up the grill. These crowd-pleasing kabobs are seasoned with a Cajun-inspired mix of spices, and do-it-yourself adobo dipping sauce gives slightly additional kick for individuals who like to show up the warmth.
What you want:
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 mix:
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 floor black pepper
For the cauliflower:
5 cups cauliflower, minimize into massive florets
2 tablespoons olive oil
What you do:
- Preheat grill to medium excessive warmth. For the adobo sauce, in a meals processor or blender, add mayonnaise, chipotle peppers, adobo sauce, and lime juice. Mix till sauce reaches a easy consistency. Put aside.
- For the spice mix, in a small bowl, stir collectively paprika, garlic powder, salt, sugar, thyme, oregano, cayenne, onion powder, and black pepper.
- In a big mixing bowl, place cauliflower florets. Drizzle with olive oil and toss to coat. Add spice mix and toss once more to coat evenly.
- Thread cauliflower onto 4 skewers and place on grill. Shut lid and cook dinner, roughly 8 minutes on either side, till cauliflower is crisp-tender. Take away from warmth, brush with extra adobo sauce, and serve heat or room temperature.
For extra plant-based recipes like this, learn:
