Hi!
How to turn an ordinary dish into an exquisite one from a Michelin Star Restaurant. It’s not difficult and there are many uses because it can also be used as a snack when meeting friends.
I am in a hurry with ideas that will surely delight each of you.
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1.GRILLED GENERAL TSO’S CAULIFLOWER KABOBS
Ingredients:
- 1 whole Cauliflower
- 5 tablespoons of Olive oil
- 1 teaspoon Mustard
- 10 tablespoons Balsamic Sauce
- Salt, pepper, red pepper
- Sesame
- Chives
- Wire toothpicks
Instructions:
Divide the kale into florets, wash and dry them.
In a bowl, combine 5 tablespoons of olive oil (if you need more, add more), add 2 teaspoons of red pepper, a teaspoon of Italian seasoning, salt and pepper.
Mix everything together and add the cauliflower florets. Stick about 4-5 toothpicks on each stick.
Bake for 30 minutes at 190 degrees and then another 15 minutes at 200 degrees (check that they do not burn).
In the meantime, in a small bowl, prepare 10 tablespoons of balsamic sauce + a teaspoon of mustard + lemon juice + optional spices.
Pour over the finished cauliflowers and sprinkle with sesame seeds and chives.
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2.BALSAMIC GARLIC GRILLED MUSCHROOM SKEWERS
Ingredients:
- 1 pack of Mushrooms, sliced 1/4 inch thick
- 2 tablespoons Balsamic vinegar
- 1 tablespoon soy sauce (or tamari)
- 3 cloves garlic, chopped
- 1/2 teaspoon thyme, chopped
- salt and pepper to taste
Instructions:
Marinate the mushrooms in the mixture of the remaining ingredients for 30 minutes.
Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.
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3.GRILLED BRUSSELS SPROUTS
Ingredients:
- Brussels sprouts packaging
- Olive Oil
- 1 lime
- salt pepper
- Toothpicks
Instructions:
Wash the Brussels sprouts, dry them and cut them in half. In a bowl, combine a few tablespoons of olive oil + lime juice + spices.
Place them on toothpicks and grill until they are soft and slightly brown.
Be careful not to burn them. Sprinkle with parmesan
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4.PARMESAN ZUCCHINI FRIES (HEALTHY & EXTRA CRISPY)
Ingredients:
- 3 small zucchinis
- 2 eggs
- 1 pinch salt
- ground black pepper
- 1 cups of almond flour
- 1/2 cup grated Parmesan cheese
- dressing
Instructions:
Preheat oven is 218°C. Slice the zucchinis into 7cm length by 1cm thick strips. In a bowl, add the salt and 3 dashes of ground black pepper to the eggs, beat well. Line a baking sheet with parchment paper. Set aside.
In a big plate or container (not bowl), mix the almond flour and Parmesan cheese together. Working in batches, drop some zucchini strips into the beaten eggs.
Then take each zucchini strip out of the egg mixture, shaking off the excess before rolling with the almond flour and parmesan cheese mixture. Place the zucchini strip on the baking sheet. Repeat the above until done.
Bake, rotating sheets and turning the zucchino fries halfway through, until golden brown and crispy, about 20 to 25 minutes.
Serve immediately with any dressing you like.
Enjoy !
