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Article: Roasted Cauliflower Skewers

Roasted Cauliflower Skewers

Roasted Cauliflower Skewers


  • 1 large, head of cauliflower
  • 1/4 cup, il Fustino Arbequina Extra Virgin Olive Oil
  • 1 tbsp, Rumi Spice Kabul Blend
  • 1 tbsp, kosher salt

For the aioli:

  • 1/2 cup, mayonnaise (or substitute with Greek Yogurt)
  • 2 tbsp, lemon juice
  • 1/4 cup, basil leaves – chopped
  • salt and pepper – to taste


Fill a large pot half way up with water and bring to a boil over high heat.

While water is boiling chop cauliflower head into 2 inch florets. Once the water is boiling drop the florets in and blanch for 3-4 minutes.

Drain florets and let cool.

Preheat oven to 450 degrees Fahrenheit. Toss the blanched florets in EVOO and spices. Let marinate for 20 minutes.

Stack 4-5 marinated florets onto each skewer.

Bake in the preheated oven for 45 minutes. Until cauliflower is brown and crisp.

While the skewers are baking combine all the aioli ingredients into a food processor and blend to combine.

Remove skewers from oven and serve with a side of the aioli. Enjoy!