Saturday, August 1, 2009

Grilled Turkey Breast and Italian Cauliflower

A bone-in turkey breast done on the grill rotisserie provides for a moist and delicious, yet low-fat main course. Here I used a dry rub on the meat, doing the rub about one hour before I put it on the grill. At a medium temperature, it was done in just under two hours and had a wonderful crispy crust, while the tender white meat remained juicy.

Meanwhile in the house I prepared a traditional Italian-style breaded cauliflower, which Kevin particularly enjoys. You simply toss the cut up cauliflower in olive oil, and then toss again in a mixture of 1/3 grated Parmesan and 2/3 Italian seasoned bread crumbs. Place on a cookie sheet coated with oil or food release and bake for 30-40 minutes or until lightly browned and tender (at about 375F.)

2 comments:

  1. The chicken sounds delightful Julian. As far as the cauliflower, could the same procedure be done with broccoli?

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  2. Cindi,

    I've never tried broccoli this way. I'm not sure it would hold up. Cauliflower is a much more hearty vegetable and does well in a hot oven. Give the broccoli a try and let me know. And do try the cauliflower... even those that profess not to like the vegetable usually enjoy this preparation.

    Julian

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