Topped with chimichurri, a zesty, tangy Argentinian sauce made of herbs, along with fresh, creamy FrühlingsQuark, your cauliflower and sweet potatoes will be a major hit at the next barbecue, stealing the show from the steak and chicken wings. Here’s how:
To make the chimichurri, finely chop the thyme, parsley and spring onions. Juice the limes and add the chopped herbs and olive oil until the mixture thickens. Roughly chop the garlic and flatten it with a knife then add this to the herbs and stir. Slice open the chili, remove the seeds, chop finely and add to the mix. Season the chimichurri with salt and pepper to taste, then let it sit for half an hour.
Wash the cauliflower, divide it into large florets, then cut these into thick slices. Wash the sweet potatoes and cut them into broad slices. Brush the chimichurri across the sliced vegetables and red peppers so they are generously covered.
Grill the marinated vegetables for 7 – 8 minutes on each side until they are lightly browned. You can also prepare these in a pan, or in the oven, if you prefer.
Place the grilled vegetables on a plate and serve with a portion of MILRAM FrühlingsQuark If you want a spicier dinner, add a spoonful of chimichurri along with it.
The task for those competing in the MILRAM BBQ challenge:
create something delicious using only five ingredients, combined with MILRAM spicy quark or FrühlingsQuark
Three top barbecue influencers slipped on their aprons and worked their magic at the grill. Find out the results and see who won on milram.de.