Cauliflower is one of those vegetables that just doesn’t get enough credit for it’s flavor and healthiness. Packed with vitamins this is an amazing vegetable to add to your families dishes. I like roasting it in the oven with a little olive oil and seasoning. If you want to add a little Italian flair you can top with a tomato puree and low fat mozzarella.
This weeks recipe features a great dish to try at home. Grilled with scallions this dish will have you asking for more. Enjoy creating this recipe with your family this weekend.
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)
Instructions:
1. Remove leaves and trim stem of cauliflower, leaving core intact. Place cauliflower, core side down, on a work surface. Starting at the mid-line of the cauliflower, slice from top to bottom into four ½” “steaks” (reserve any florets that break loose).
2. 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.
3. 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.
4. Arrange cauliflower and scallions on a platter. Sprinkle with gochugaru and sesame seeds and drizzle with sesame oil. Serve with cilantro sauce alongside.
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