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.)


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

  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.