Grilled Cauliflower Steaks with Shallots
Main Dishes • Pan-Asian
Description
Grilled cauliflower steaks with shallots
Ingredients
- Fresh cilantro (coriander) 0 oz
- Cauliflower 1 piece
- Vegetable Oil 6 tablespoons
- Shallot 1 head
- Salt to taste
- Ground Black Pepper to taste
- Ginger Root 1 piece
- Garlic 1 clove
- Fresh Lime Juice 2 tablespoons
- Sesame Oil to taste
- Toasted sesame seeds to taste
- Ground red pepper to taste
Step-by-Step Guide
Step 1
Remove the leaves and stem from the cauliflower, keeping the florets intact. Place the head of cauliflower on a work surface. Starting from the center, cut the cauliflower into 4 slices, each about 1 cm thick (if any florets fall off, set them aside).
Step 2
Preheat the grill to medium heat. Lightly oil the grill grate. Drizzle the cauliflower slices, florets, and shallot with 4 tablespoons of oil, and season with salt and pepper. Grill the shallot, turning occasionally, for about 2 minutes until lightly charred in some spots. Grill the cauliflower slices for 8-10 minutes on each side until tender and charred in some areas. Grill the cauliflower florets that fell off during cutting for 5-7 minutes.
Step 3
Sauce: Blend the ginger, garlic, cilantro, and lime juice with the remaining 2 tablespoons of oil in a blender; blend until the mixture reaches a yogurt-like consistency, adding water if necessary.
Step 4
Arrange the cauliflower and shallot on a serving platter. Sprinkle with gochugaru, sesame seeds, and drizzle with sesame oil. Serve with the sauce.
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