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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Grilled Cauliflower Steaks and Scallions Recipe

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This recipe for Grilled Cauliflower Steaks and Scallions is from Cooking On The Edge...Of The Woods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large head cauliflower
6 tablespoons vegetable oil, divided, plus more for grill
1 bunch scallions, trimmed
Kosher salt, freshly ground pepper
1 1-inch piece ginger, peeled, grated
1 garlic clove
½ cup (packed) fresh cilantro leaves
2 tablespoons fresh lime juice
Gochugaru (Korean red pepper powder), toasted black sesame seeds, and sesame oil (for serving)
Directions:
Directions:
Remove leaves and trim stem of cauliflower, leaving core intact. Place cauliflower, core side down, on a work surface. Starting at the midline of the cauliflower, slice from top to bottom into four ½" "steaks" (reserve any florets that break loose).

Prepare a grill for medium-high heat and lightly oil grate. Drizzle cauliflower steaks, florets, and scallions with 4 Tbsp. oil; season with salt and pepper. Grill scallions, turning occasionally, until charred in spots, about 2 minutes. Grill cauliflower steaks until tender and charred in spots, 8–10 minutes per side. Grill any loose florets in a grill basket, tossing often, until cooked through, 5–7 minutes.

Blend ginger, garlic, cilantro, lime juice, and remaining 2 Tbsp. oil in a food processor, thinning with water if needed, until sauce is the consistency of yogurt; season with salt.

Arrange cauliflower and scallions on a platter. Sprinkle with gochugaru and sesame seeds and drizzle with sesame oil. Serve with cilantro sauce alongside.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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