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Charred White Cloud Cauliflower


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  • 1 large head cauliflower, stem and greens removed
  • 2 cans coconut milk
  • 1 1/2 tsp sherry vinegar
  • 1/2 tsp dijon mustard
  • 3 tbsp plus 1 tsp extra virgin olive oil
  • 1/2 cup diced rutabaga
  • 1/2 cup diced baby carrots
  • 3 tbsp vegetable or grape seed oil
  • 3 garlic cloves, minced
  • 1 tbsp aleppo pepper or a blend of cayenne pepper and paprika
  • salt
  • black pepper



Step 1

place cauliflower stem side down on a cutting board and slice it into two 3 inch cross sections; reserve remaining pieces. in a large pot of boiling water, blanch cauliflower "steaks" until center is tender, about 2 1/2 mins. transfer to a bowl of ice water and chill for at least 1 mins. when cold, dry cauliflower steaks on paper towels.

pour 1 can coconut milk into a shallow casserole bowl. add cauliflower steaks and pour remaining coconut milk over the top. marinate for at least 3 hours.

in a small bowl, whisk together vinegar and mustard. while constantly whisking, slowly add olive oil until vinegarette is emulsified.

dice reserved cauliflower. in a large pan over high heat, saute cauliflower, rutabaga, and carrots in vegetable oil until slightly tender, about 2mins.

Add garlic and aleppo pepper and season to taste with salt and pepper. saute for approx 2 mins more or until vegetables are tender but not yet soft. remove from heat and set aside, covered to keep warm.

preheat a grill to high, or set a gril pan over high heat. remove cauliflower steaks from coconut milk and blot with a towel. Season both sides with salt and pepper. grill for 2mins or until grill marks appear. flip and grill for 2 mins more. pile sauteed veges on top of cauliflower steaks. Drizzle with sherry vinegarette.


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