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
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
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.