Honestly I've disregarded my veggie darlings on the blog! Indeed, perhaps that is not valid. I've shared yummy plans for barbecued fresh corn, flame broiled green beans in foil bundles and prepared barbecued sweet potato wedges. In any case, flame broiled cauliflower?
Have you at any point had cauliflower steak? Gracious my gosh, it's soooo great! Cauliflower ventured up and turned out to be significantly more famous over the most recent few years.
I've made cauliflower steak on the flame broil and furthermore in a cast iron skillet. Both work extraordinary and it's a simple method to appreciate a delectable vegetable. The principal thing we have to discuss is the most ideal approach to cut it – in light of the fact that except if you can cut them into steaks it's a no starter.
- 2 heads cauliflower
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 c. olive oil
- 2 tsp parsley for garnish chopped
- Heat a grill to medium or about 350 degrees F.
- Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board.
- Resting the cauliflower on the stem cut the head into 2 very thick or 3 more moderate “steaks.” Reserve side or small pieces that break off in small bowl.
- Brush one side of each cauliflower steak with the olive oil.
- In a small bowl mix remaining ingredients except parsley. Sprinkle evenly over both side of cauliflower.
- Place cauliflower carefully on grill, close cover and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill.
- Sprinkle with chopped parsley if desired. Serve immediately.
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