Cauliflower - Broiled w/ Parsley and Lemon

By cam_46

Ingredients

• Vinaigrette:
• 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
• 2 T fresh lemon juice
• 2 T Dijon mustard
• 2 T red wine vinegar
• 2/3 C extra-virgin olive oil
• Gremolata:
• 1 C flat leaf parsley leaves, chopped
• Zest of one lemon
• 2 med cloves garlic, minced

Details

Preparation time 15mins
Cooking time 150mins

Preparation

Step 1

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.