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CAULIFLOWER AND BROCCOLI BROCHETTES WITH DRIED BLUEBERRY GREMOLATA

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Ingredients

(6 servings)

  • 1/4 cauliflower cut into florets
  • ½ broccoli cut into florets

FOR THE GREMOLATA:

  • 1 cup mint leaves
  • Zest of 1 orange
  • 5 green olives, thinly diced
  • Juice of 1 lemon
  • 1 tbsp chopped hazelnuts
  • 2 tbsp dried blueberries
  • Olive oil

Preparation

Blanch the cauliflower and broccoli (dip in hot water for 5 minutes). Strain and cool under running cold water.

Dry the florets very well and season with salt, pepper, and olive oil. Set aside.

For the gremolata, cut the mint with your hands so that it doesn’t oxidize and put all the ingredients together forming a thick sauce.

Put the cauliflower and broccoli in skewer sticks and cook on a grill until brown.

Add the gremolata over the brochettes and serve.

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