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 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 CAULIFLOWER WITH CILANTRO PESTO
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill to medium-high.
- Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
- Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
- Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
- Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.
GRILLED GIARDINIERA SALAD
Provided by Jeff Mauro, host of Sandwich King
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat a grill for cooking on high heat. Clean and oil the grates with vegetable oil.
- Combine the vinegar, salt, sugar, oregano, peppercorns, garlic and 1 cup water in a small pot. Bring to a simmer, whisking occasionally, to make sure the sugar and salt are dissolved. Let cool completely.
- Place the rainbow peppers, carrots, serrano peppers and cauliflower steaks directly on the grill (do not grill the celery; keep it raw!). Grill until charred with grill marks, about 5 minutes a side. Set aside to cool on a wire-racked sheet pan. Once cooled, it's time to chop!
- Slice the carrots and celery 1/2-inch-thick on a sharp 45-degree angle bias. Keep the rainbow peppers and serranos whole. Cut the cauliflower florets off the woody stems and trim into individual 1-inch florets.
- Place the chopped veggies into a 1-gallon resealable bag or container. Pour the vinegar mixture directly on the veggies. Stir around and let sit in the fridge at least 3 hours, but ideally overnight.
- Drain the veggies from the brine and place on a paper towel-lined sheet pan. Reserve the brine. Arrange the pickled veggies in groups on a large, long platter, in other words, carrots, then peppers, then celery. Whisk together 3/4 cup of the brine with the olive oil and Dijon in a bowl until combined. Season to taste. Drizzle the vinaigrette over the veggies and top with the ricotta salata, celery leaves and olives. Or serve the veggies directly on freshly grilled Italian sausage or sausages sandwiches and top with ricotta salata, olives and celery tops!
ROASTED CAULIFLOWER SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
- Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
- Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
- Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.
GRILLED CAULIFLOWER WEDGES
This meal is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. -Carmel Hall, San Francisco, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Remove leaves and trim stem from cauliflower. Cut cauliflower into 8 wedges. Mix turmeric and pepper flakes. Brush wedges with oil; sprinkle with turmeric mixture., Grill, covered, over medium-high heat or broil 4 in. from heat until cauliflower is tender, 8-10 minutes on each side. If desired, drizzle with lemon juice and additional oil, and serve with pomegranate seeds.
Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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GRILLED CAULIFLOWER SALAD WITH TAHINI DRESSING - MEATWAVE
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Servings 4Total Time 40 minsCategory Vegetarian
- To make the dressing: In a small bowl, whisk together olive oil, tahini, lemon juice, water, garlic, za'atar, sumac, and cumin. Season with salt and pepper to taste. Set aside.
- To make the onions: Place onion slices, vinegar, parsley, olive oil, sumac, and salt in a small bowl and toss to distribute ingredients evenly. Set aside.
- To make the cauliflower: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place cauliflower in a large bowl, add in olive oil, za'atar, and salt and pepper to taste. Toss until cauliflower is evenly coated in seasoning. Place cauliflower on cool side of grill close to, but not directly over, the fire. Cover and cook until tender all the way through, about 20 minutes, flipping and moving cauliflower around as needed for even cooking. Transfer cauliflower to a cutting board and roughly chop.
- To assemble the salad: Place cauliflower on a large serving platter and sprinkle on parsley and cilantro. Spoon on dressing and then sprinkle on pistachios and sesame seeds. Serve immediately.
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- In a medium saucepan, toast the yellow and brown mustard seeds with the cumin seeds over high heat, shaking the pan frequently, until fragrant, about 20 seconds. Add the sugar, water and white vinegar and cook, stirring often, until the sugar is dissolved, about 2 minutes. Stir in the raisins and cranberries, cover and remove from the heat. Let the dressing stand for 2 hours.
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