Grilled Cauliflower & Herb Sauce
Grilled Cauliflower & Herb Sauce
Cauliflower is my husband's favorite vegetable, so of course I had to find a creative way to make it on the grill and serve it as a complete meal. Vegetarians and meateaters alike can enjoy this juicy, hearty “vegetable steak” at any occasion!
Ingredients
- 1/2 cup parsley leaves
- 1/2 cup basil leaves
- 1/2 cup cilantro leaves
- 1/2 cup mint leaves
- 2 cloves garlic
- Lemon juice from 2 lemons
- 1 cup extra virgin olive oil
- 1 large cauliflower head
- Salt
- 1 teaspoon red pepper chili flakes
- 1 tablespoon whole grain mustard
- 2 cups quinoa
- Truffle oil or salt, (for garnish)
Instructions
The Sauce
- In blender, pulse parsley, basil, cilantro, mint, garlic, and lemon juice with ½ cup of olive oil. Set aside. The sauce can be made ahead of time and stored in refrigerator in airtight container.
The Cauliflower
- Cut off cauliflower stems, then place heads cut-side down and slice into 1-inch-thick slices. You should have about 8 slices.
- In large shallow pan, place cauliflower slices and add salt.
- Add boiling water and let sit for 5 minutes.
- While cauliflower is boiling, in small bowl, whisk ½ cup olive oil, red pepper chili flakes, and whole grain mustard.
- Drain cauliflower and set aside.
- Turn grill on to start warming up.
- Using pastry brush, apply oil, pepper, and mustard mixture onto cauliflower slices.
- Working in batches, grill cauliflower slices.
- Sear oil mixture as needed.
- Grill cauliflower for 3-4 minutes on each side until golden brown.
- Serve 2 cauliflowers per plate, and garnish with truffle oil or salt and green herb sauce, and side of cooked quinoa.
Bon appétit!
Nutrition Disclaimer
Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.
Melanie B.
This was a pretty good recipe – I was only able to get four slices from my cauliflower, the rest did not have any stem to hold them together and just crumbled. The five minutes in the boiling water was not enough to par-cook the cauliflower, even after ten minutes on the grill, it was still very hard and crunchy. The sauce was excellent and saved the dish. I served with rice pilaf and corn, and it was a light summer dinner.