PSA from Dibble's kitchen: grilled fioretto (cauliflower) with shaved carrots, fresh radishes and complimented with a generous spread of a peanut aioli made with Dibble Garlic Aioli. This is one of those quick recipes that you can whip out in just 15 minutes for a tasty lunch or dinner. Fresh, crispy, and healthy too! Nothing screams tasty like freshly grilled vegetables. Grilling vegetables is a super simple method that shows the true beauty and respect to the ingredients. We paired this super tender version of cauliflower with our own version of a peanut aioli made with none other than Dibble Garlic Aioli. Read on to find out how we made it!
Prep Time 10 minutes
Cook Time 15 minutes
Serves 4
Difficulty Easy
150g fioretto, halved lengthways
2 Tbsp olive oil
Pinch of salt and pepper
1 small carrot, shaved into long strips
3 radishes, thinly sliced
2 Tbsp pepita seeds
1 Tbsp extra virgin olive oil
Peanut Aioli
1/2 cup peanuts
1 Tbsp lemon juice
3 Tbsp extra virgin olive oil
Pinch of salt
4 Tbsp Dibble Garlic Aioli
In a blender, add the peanuts, lemon juice, extra virgin olive oil, salt, Dibble Garlic Aioli, and pulse until thoroughly mixed but still a bit chunky. Set aside.
Thoroughly coat the fioretto with the olive oil, salt, pepper, and grill them in a grill pan on high heat, rotating every 2-3 minutes, until nicely charred. Set aside
In a small pan on medium heat, dry-roast the pepita seeds until aromatic. Set aside.
On a large flat plate, generously spread the Peanut Aioli to cover the entire surface.
Add the grilled fioretto and spread evenly.
Evenly scatter the carrots, radishes, and pepita seeds.
Finish with a drizzle of olive oil and a pinch of salt and pepper.
Enjoy!
Check our shop for more condiments to try on your next dish!