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.