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Spicy Grilled CAULILINI® baby cauliflower with Pine Nuts

Prep Time
30 minutes
Total Time
35 minutes
Skill Level


  • 2 pounds CAULILINI® baby cauliflower
  • ½ teaspoon red chili flakes
  • 1 cup seasoned rice vinegar
  • Zest of 1 lemon, julienned
  • 16 garlic cloves, roasted
  • 1 bunch Italian parsley, picked
  • 2 ounces pine nuts
  • 1 pinch Espelette chili powder

The Method

Trim CAULILINI® baby cauliflower as needed. Blanch it in heavily salted boiling water for 2 minutes, then transfer to a salted ice bath.

Place chili flakes, vinegar, lemon zest, roasted garlic, in a saucepan and simmer gently for 5 minutes.

Lightly toss CAULILINI® baby cauliflower in grapeseed oil, season and grill on medium to high until it is lightly charred, about 3-4 minutes.

Toss the grilled CAULILINI® baby cauliflower with the vinegar mixture, parsley leaves, and pine nuts. Dust with the Espelette powder and serve.

By Chef Tony Baker, Montrio Bistro | Member, Mann’s Chef Panel

Nutrition Facts
Serving Size: 171g | Servings: 8
Amount Per Serving
Calories 140 ׀ Total Fat 6g (sat 1g trans 0g) ׀ Cholesterol 0mg ׀ Sodium 870mg ׀ Total Carbohydrate 23g ׀ Dietary Fiber 5g ׀ Sugars 13g (Includes 0g Added Sugars) | Protein 3g ׀ Vitamin D 0% ׀ Calcium 4% ׀ Iron 10% ׀ Potassium 8%

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