Grilled Cauliflower and Grilled Brussel Sprouts

Vegetables are not the most exciting thing in the world, but when I actually make a vegetable taste good enough to eat, then I need to post it.  If only for me to remember how I made it…

Grilling season is beginning and corn is not yet available, so I had to find new things to grill for side dishes only because I’m too lazy to make something separate on the cook top.  Other than mac and cheese.  If I can figure out how to grill my 1 year old’s mac and cheese, we’ll be set for outside dining!

Actually if you want an awesome kicked up mac and cheese recipe, try Emeril’s.  Delicious!  I make one with hot and spicy sausage and the cayenne and one with mild sausage and a dash of cayenne.

Grilled Cauliflower
yield 4 servings

1 head of cauliflower
2 Tb. olive oil
1 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 tsp. sugar
1/2 tsp. granulated garlic/garlic powder
1/4 tsp. smoked paprika

1.  Take the cauliflower and trim off the leaves and core.  Cut it into small florets and place those in a large bowl.
2.  Add the olive oil and seasonings to the cauliflower and toss to combine.
3.  Get out your aluminum foil and we are going to make a large packet pocket for the cauliflower.  Take large sheet of foil, about 2′, and fold it in half.  Do this again.  Place the cauliflower in the middle of the sheet and place the other sheet on top.  Crimp the edges shut.  Cut 4 vents into the top.
4.   Grill over medium heat for 12-15 minutes.  Turn pouch and roast another 12 minutes.  Test the cauliflower to make sure it is tender.  Roast another 5 minutes if it is not tender/done.  If it is, eat it!

Recipe method for grilling from the New York Magazine

Grilled Brussel Sprouts
yield 4 servings

1 lb. brussel sprouts
2 Tb. olive oil
1 tsp. garlic powder or 1 Tb. minced garlic
1 tsp. smoked paprika
1 tsp. kosher salt
1/4 tsp. ground black pepper

1.  Using a paring knife slice off the stems of the brussel sprouts and take off any black or yellow or yucky looking leaves.
2.  Put the brussel sprouts into a microwave safe bowl and heat for 3 minutes.  Then, toss the olive oil and seasonings into the brussel sprouts.
3.   Once cool enough to handle, skewer the brussel sprouts.
4.   Grill over medium heat 5 minutes.  Turn and cook another 5 minutes.

Recipe adapted from Alton Brown

Honey BBQ Salmon

Apologies for the lack of salmon on the plate, but this meal was eaten up so quickly I barely got this photo in at all.  I’ve had BBQ salmon at several restaurants and really enjoy it and the health benefits of salmon as well.  This recipe tasted just like I ordered it at a restaurant.  Now, you have to make your own BBQ sauce, but I really liked that part because you can control the spiciness and also using Hunt’s Ketchup let me avoid high fructose corn syrup.   BBQ sauces without high fructose corn syrup in them are few and far between!

Honey BBQ Salmon
yields 4 servings (or 2 servings for 2 hungry adults and 2 small children)

1/2 cup ketchup
1/2 cup white vinegar
1/4 cup molasses
1/4 cup honey
1/2 tsp. liquid hickory smoke (near the BBQ sauce section in my grocery.  Smells soooo good)
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. Tabasco pepper sauce

1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. paprika
1/8 tsp. garlic powder
1/4 tsp cayenne pepper (I used 1/8 tsp. only because my cayenne pepper is ground fresh and much hotter than grocery store ones)

1 – 12oz. package of frozen salmon fillets OR
4 – 6oz. salmon fillets, without skin

1.   To make the sauce: mix all the ingredients together in a saucepan.  Over medium-high heat, bring to a boil, then lower heat and simmer uncovered for 20 minutes.  The BBQ sauce should thicken slightly.  Take off the stove to allow to cool.
2.  Mix together all the ingredients for the seasoning.
3.  Preheat you grill to high heat or preheat your grill pan for the stove to medium-high.
4.  Take the seasoning and sprinkle both sides of each piece of salmon.  Lay on the grill or pan.  Cook 6 minutes.  Flip.  Cook another 6 minutes.  Cook until fish is done (145 degrees) or check with a fork in the middle to see if it is flaky.
5.  Pour or brush the BBQ sauce onto the fish.

Adapted from Todd Wilbur’s Top Secret Recipes 3

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