Jun 09 2026
Restaurants›Uchi Scottsdale›Grilled Caulilini Recipe

Grilled Caulilini Recipe

Inspired by Uchi Scottsdale
Time40m
Serves4

soy butter, farofa, thai basil with gyutoro xo

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Ingredients

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Caulilini

Soy Butter

Farofa

Garnish

Method

Prepare Caulilini

  1. 1

    Preheat the Grill

    Preheat your grill to medium-high heat.

  2. 2

    Prepare Caulilini

    Trim the ends of the caulilini and rinse under cold water. Pat dry with a paper towel.

  3. 3

    Season Caulilini

    In a large bowl, toss the caulilini with olive oil, salt, and black pepper until evenly coated.

  4. 4

    Grill Caulilini

    Place the caulilini on the grill and cook for about 5-7 minutes, turning occasionally, until tender and slightly charred.

Make Soy Butter

  1. 5

    Melt Butter

    In a small saucepan over low heat, melt the unsalted butter.

  2. 6

    Add Ingredients

    Once melted, stir in the soy sauce, minced garlic, and lime juice. Remove from heat.

Prepare Farofa

  1. 7

    Cook Onions and Garlic

    In a skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

  2. 8

    Add Cassava Flour

    Stir in the cassava flour and salt, cooking for another 5 minutes until golden and slightly crispy.

  3. 9

    Finish Farofa

    Remove from heat and mix in the chopped parsley.

Serve

  1. 10

    Plate the Dish

    On a serving plate, arrange the grilled caulilini, drizzle with the soy butter, and top with farofa.

  2. 11

    Garnish

    Finish with fresh thai basil leaves and a drizzle of Gyutoro XO sauce on top.

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