Cauliflower - Broiled w/ Parsley and Lemon

Cauliflower - Broiled w/ Parsley and Lemon

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Lg heads cauliflower (2 - 2.5# each)

  • Kosher salt

  • 2

    13.5 oz cans unsweetened coconut milk

  • 2

    T coriander seeds, lightly crushed

  • 1

    t red pepper flakes

  • Vinaigrette:

  • 2

    T fresh lemon juice

  • 2

    T Dijon mustard

  • 2

    T red wine vinegar

  • C extra-virgin olive oil

  • Gremolata:

  • 1

    C flat leaf parsley leaves, chopped

  • Zest of one lemon

  • 2

    med cloves garlic, minced

Directions

For the cauliflower: Place the first head of cauliflower upright (stem side down) on a flat surface. Using a large knife slice it in half making two steaks; trim a little off each end so that it will lie flat. Repeat with the second head of cauliflower. Bring 6 Qts of water to a rolling boil in a pot large enough to hold the steaks. Add salt until the water tastes like mild seawater. Layer a baking sheet with a kitchen towel. Add the cauliflower steaks to the boiling water and cook till they are slightly tender when pierced with the tip of a knife, 6-8 minutes. Use a large slotted spoon or spatula to carefully transfer the steaks to the baking sheet to drain. In a container large enough to fit the cauliflower snugly, whisk the coconut mile together with the coriander, red pepper flakes and a generous pinch of salt. Submerge the steaks int he coconut mile marinade and refrigerate for at least 2 hours up to 24 hours. For the vinagrette: Whisk together the lemon juice, mustard and vinegar in a medium bowl. Set aside. Finish the cauliflower: Preheat the oven to 375F. Remove the cauliflower steaks from the coconut milk marinade and arrange them in a single layer on a baking sheet. Season with salt. Place in the oven and cook till tender - 10-15 minutes. Heat the broiler and place the cauliflower under the broiler for a few minutes, till the top chars. Place on serving platter and drizzle liberally with all of the vinaigrette. Top with all the gremolata. Add a pinch more salt if desires. Serve immediately.


Nutrition

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