GRILLED CAULIFLOWER
I got something like this at a restaurant and it was wonderful.
Provided by ziola1039
Categories Side Dish Vegetables Cauliflower
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Sprinkle cauliflower slices on both sides with olive oil, brown sugar, and seasoned salt.
- Cook cauliflower on the grill until char marks appear, 2 to 3 minutes per side. Transfer to a grill-safe pan with a lid, cover, and continue cooking on grill until tender, about 20 minutes.
Nutrition Facts : Calories 81 calories, Carbohydrate 11.5 g, Fat 3.6 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 502.9 mg, Sugar 6.7 g
GRILLED CAULIFLOWER WEDGES WITH HERB TARATOR
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished and crisp, the interior turns sweet and nutty, offering deep meaty smokiness that can satisfy vegetarians and carnivores. And although a whole grilled cauliflower looks impressive, it is far easier to cut it into wedges to reduce the cook time and to provide more surface area to get charred and caramelized. Pair with an earthy Lebanese-style tarator for an easy weeknight dinner. Tarator is a Middle Eastern tahini sauce that is brightened with a heavy dose of lemon. Eaten throughout Eastern Europe and the Middle East, tarator can either be a cold cucumber soup, a yogurt-based dip, or a sauce. Sometimes walnuts or stale bread are added. I learned this version of tarator from my friend Elham Abi-Ghanem, who is of Lebanese heritage.
Provided by Hetty McKinnon
Categories Cauliflower Almond Garlic Dill Mint Lemon Juice Coriander Cumin Herb Vegetable Vegetarian Grill/Barbecue
Number Of Ingredients 15
Steps:
- Tarator
- Toast almonds in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Transfer to a small bowl and let cool. Set aside for serving.
- Blend garlic, dill, mint, tahini, and ⅓ cup water in a blender or food processor until a thick paste forms. Add lemon juice and blend again, adding an additional 1-2 Tbsp. water if sauce is too thick. It should be easily spreadable but not runny. Season with salt and lots of pepper.
- Cauliflower and assembly
- Remove outer leaves and trim stem from cauliflower so it sits flat. Cut cauliflower into 4 wedges.
- Whisk oil, coriander, cumin, turmeric, and a big pinch of salt in a large bowl to combine. Add cauliflower and coat in oil. The cauliflower can fall apart easily, so handle with care and use your fingers to work oil into the uneven surface.
- Prepare a grill for medium-high heat (if using a charcoal grill, bank most of the coals on one side of the grill). Place cauliflower, cut side down, on grate over hottest part of grill and grill, undisturbed, until char marks form, about 3 minutes (you can carefully lift to check, but try not to move too much). Turn over onto other cut side and grill, undisturbed, until grill marks form, about 3 minutes. Turn onto uneven floret side and slide over to cooler part of grill or reduce heat to low and cover with lid. Grill until tender (if a bamboo skewer easily slides through the thickest part, it's done), 10-15 minutes. (And if you don't have a grill, you can do this in a grill pan over high. Once pan is very hot, add cauliflower, reduce heat to medium-high, and cook both cut sides as above. When you turn cauliflower over onto uneven floret side, reduce heat to low and cover pan with foil to finish cooking.)
- To serve, spread some tarator onto individual plates or a platter. Arrange cauliflower wedges on top and dollop remaining tarator over. Scatter mixed tender herbs and almonds on top.
ROASTED SMOKY CAULIFLOWER WITH LIMEY YOGURT
Provided by Aarti Sequeira
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment.
- Break up the cauliflower into evenly sized florets about 1-inch long. You can use a knife to divide the large florets if they don't break easily.
- In a large bowl, whisk together 1/3 cup oil, coriander, mango powder, if using, cumin, salt and pepper, to taste. Add the florets and, using your hands, gently toss to coat.
- Pour the prepared baking sheet and roast until tender and slightly browned, 30 to 40 minutes, tossing halfway through.
- Meanwhile, in a small bowl, combine the yogurt with the lime zest, a splash of extra-virgin olive oil, salt, pepper, and a squeeze of lime (as much as you like).
- Serve the cauliflower with a dollop of yogurt on the side, and enjoy a whole new way to eat cauliflower!
SUNNY'S EASY GRILLED CAULIFLOWER IN POP POP SAUCE
Pop Pop sauce is inspired by Bang Bang Shrimp sauce from Bonefish Grill. It's a little sweet, a little spicy, and plenty tasty.
Provided by Sunny Anderson
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the cauliflower: Preheat the oven or a grill for cooking over indirect heat to 400 degrees F.
- Lightly brush the oil on the cauliflower. (If roasting, cut into florets and place on a baking sheet lined with parchment paper or nonstick aluminum foil.) Sprinkle with salt, a few grinds of pepper and paprika, if using.
- Place the cauliflower stem-side down over the indirect heat and grill until golden and tender when pierced with a fork or the tip of a knife, about 40 minutes. (If roasting, roast until the cauliflower is golden in parts, 20 to 25 minutes.)
- Meanwhile, make the sauce: In a medium bowl, add the mayonnaise, chile sauce, honey and sriracha and whisk until smooth. Taste and season with salt and a few grinds of pepper.
- Cut the cauliflower unto large florets and add to a large bowl. Drizzle the sauce over the cauliflower and toss to coat evenly. Transfer to a platter. Sprinkle with the scallions, spritz with lemon wedges, and serve hot, warm or chilled.
SPICED YOGURT SAUCE
Steps:
- Combine the yogurt, mint, lemon extract, salt, turmeric, cumin and cayenne in a bowl and mix well.
GRILLED CAULIFLOWER SALAD WITH TAHINI YOGURT SAUCE
Seasoned with cumin and sumac and drizzled with a bright lemony sauce, this cauliflower salad is the perfect addition to your barbecue spread. We use a grill basket to prevent the florets from falling between the grates (but if you don't have one you can line the grates with foil instead). Topped with fresh herbs, walnuts and sultanas, this is sure to become a regular part of your summer rotation.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat a grill to medium-high.
- Combine 3 tablespoons of the olive oil, 2 teaspoons of the sumac and the cumin and turmeric in a large bowl. Add the cauliflower florets and toss with the spice mix until fully coated.
- Place a grill basket or a 12-by-18-inch piece of aluminum foil on the grill, then add the cauliflower in a single layer. Close the lid and grill for 15 minutes. Open the lid and flip the florets with a pair of tongs. Close the lid and grill until the cauliflower is charred in spots and crisp tender, 10 to 15 minutes more.
- Meanwhile, whisk together the yogurt, tahini, lemon juice, garlic, remaining 1 tablespoon olive oil, remaining 1 teaspoon sumac, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons water in a small bowl. Set the tahini yogurt sauce aside.
- Transfer the grilled cauliflower to a large serving plate and season with salt. Top with the mint, parsley, green onions, red onions, walnuts and sultanas, then drizzle with the tahini yogurt sauce (see Cook's Note). Serve warm or at room temperature.
GRILLED WHOLE CAULIFLOWER WITH MISO MAYO
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking grilled vegetarian entrée, or you can serve it as a side alongside your favorite grilled meat.
Provided by Anna Stockwell
Categories Cauliflower Butter Soy Sauce Mayonnaise Grill/Barbecue Lemon Juice Green Onion/Scallion Dairy Free Peanut Free Summer Fall Backyard BBQ Dinner
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high heat. Sprinkle cauliflower all over with salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic a few times with a knife to vent, and microwave on high until a paring knife easily slides into stem, about 5 minutes. Let cool slightly. (Alternatively, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add cauliflower, cover, and steam until a sharp paring knife easily slides into stem, about 5 minutes. Transfer to a plate and let cool slightly.)
- Heat butter, hot sauce, ketchup, and soy sauce in a small saucepan on grill, stirring occasionally, until butter is melted, about 2 minutes. Brush cauliflower all over with sauce and grill, covered, 10 minutes. Turn cauliflower over, brush with sauce, and grill, covered, 10 minutes. Continue to grill, brushing and turning every 10 minutes and reheating sauce as needed, until cauliflower is lightly charred on all sides and fork-tender, 25-30 minutes. The sauce should be used up by now, but if not, brush any remaining sauce over. Transfer cauliflower to a plate and let cool slightly.
- Whisk mayonnaise, miso, lemon juice, and pepper in a medium bowl until smooth. Spread on a plate. Set cauliflower on top and scatter scallions over.
GRILLED CAULIFLOWER
I actually won a cash prize in our local paper for this recipe. My husband and I will eat the whole thing ourselves - make several if you're having guests. If someone you love doesn't care for cauliflower, this may be the ticket!
Provided by KeyWee
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Remove stem& leaves from cauliflower.
- Wash& pat dry.
- Spread the butter over the cauliflower.
- Sprinkle with seasoned salt& cheese.
- Wrap head of cauliflower in heavy duty aluminum foil.
- Grill over medium heat about 40 minutes or until desired tenderness (test with toothpick).
ROASTED CHICKEN THIGHS WITH CAULIFLOWER AND HERBY YOGURT
This weeknight sheet-pan meal of crispy roasted chicken thighs and cauliflower gets a flavor boost from a tangy herbed yogurt sauce. If your cauliflower comes with leaves attached, don't toss them. Roast them alongside the florets; just toss them with a little bit of olive oil and add them to the sheet pan about halfway through the cooking time. Make sure to scoop up a bit of yogurt with each bite.
Provided by Yossy Arefi
Categories dinner, lunch, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees and set a rack in the center.
- In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.
- Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
- Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
- While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
- Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.
GRILLED CAULIFLOWER WITH SPICED YOGURT SAUCE
The secret to this grilled cauliflower's gorgeous color? The deep reddish-brown char comes from brushing the whole head with oil that's been seasoned with garam masala, paprika, and garlic, then grilling it on all sides. This step also seals in plenty of smoky flavor. And the secret to a creamy, fork-tender interior is precooking the vegetable; a seven-minute steam before it hits the grill is all it needs. Served with a simple yogurt sauce and cucumber-tomato salad, it's a carve-at- the-table centerpiece everybody will want a piece of.
Provided by Laura Rege
Time 1h10m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Bring about 1 inch salted water to a boil in a large pot fitted with a steamer basket. Place cauliflower in basket, stem-side down. Reduce heat to medium, cover, and steam until a sharp knife easily slides into stem, 7 to 10 minutes. Transfer to a plate; let cool slightly, about 10 minutes.
- Meanwhile, in a small bowl, whisk together 4 tablespoons olive oil, garam masala, paprika, and garlic; season with salt and pepper. Whisk 2 tablespoons olive-oil mixture into yogurt, along with 1 tablespoon lemon juice; season with salt and pepper. In another bowl, combine cucumbers, tomato, chives, and remaining 2 tablespoons lemon juice, and 1 tablespoon olive oil. Season with salt and pepper.
- Preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush cauliflower all over with 1 tablespoon olive-oil mixture; season with salt and pepper. Grill top and sides of cauliflower, turning every few minutes and covering grill in between, until florets are charred in places, about 20 minutes. Flip cauliflower stem-side down; brush with remaining oil mixture and grill, covered, until tender but not falling apart, 5 to 8 minutes more. Cut cauliflower into quarters and serve with cucumber salad, yogurt mixture, and chutney.
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