WHY THIS RECIPE WORKS To make grilled cauliflower with a tender interior and a flavorful, nicely browned exterior, we first microwaved it until it was cooked through and then briefly grilled it to pick up color and flavor. To ensure that the cauliflower held up on the grill without falling through the grate and to provide sufficient surface area for browning, we cut the head into wedges. Dunking the cauliflower in a salt and sugar solution before microwaving seasoned it all over, even in the nooks and crannies. Look for cauliflower with densely packed florets that feels heavy for its size. Using tongs or a thin metal spatula to gently flip the wedges helps keep them intact. This dish stands well on its own, but to dress it up, serve
it sprinkled with 1 tablespoon of Pistachio Dukkah or Almond, Raisin and Caper Relish.
Serves 4 to 6
Total time: 35 minutes
CAULIFLOWER STEAKS WITH TOPPING AND CHIVES
INGREDIENTS
- ¼ cup salt
- 2 tablespoons sugar
- 1 head cauliflower (2 pounds), cut into 6 equal wedges
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh chives
- 1 tablespoon topping (recipes follow)
- Lemon wedges
INSTRUCTIONS
- In a medium bowl, whisk 2 cups water, salt, and sugar until the salt and sugar dissolve. Holding the cauliflower wedges by the core, gently dunk them in the salt-sugar mixture until evenly moistened (do not dry—residual water will help cauliflower steam). Transfer the wedges, rounded side down, to a large plate and cover with an inverted large bowl. Microwave until cauliflower is translucent and tender and a paring knife slips easily in and out of the thickest stem of florets (not core), 14 to 16 minutes.
- Carefully (bowl and cauliflower will be very hot) transfer cauliflower to a paper towel–lined plate and pat dry with paper towels. Brush the cut sides of the wedges with 1 tablespoon oil.
- For a charcoal grill, open the bottom vent completely. Light a large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When the top coals are partially covered with ash, pour them evenly over the grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes. For a gas grill, turn all burners to high, cover, and heat the grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil the cooking grate. Place cauliflower, cut side down, on the grill and cook, covered, until well browned with spots of charring, 3 to 4 minutes. Using tongs or a thin metal spatula, flip the cauliflower and cook the second cut side until well browned with spots of charring, 3 to 4 minutes. Flip again so the cauliflower is sitting on the rounded edge and cook until browned, 1 to 2 minutes.
- Transfer cauliflower to a serving platter. Drizzle with remaining 1 tablespoon oil, sprinkle with chives and topping, and serve with lemon wedges.
TOPPING
INGREDIENTS
- ¼ cup pine nuts
- ¼ cup panko bread crumbs
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh chives
- 1 garlic clove, minced
- 1 teaspoon grated lemon zest
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
INSTRUCTIONS
- Toast the pine nuts in a 10-inch skillet over medium heat, stirring often, until golden brown, 5 to 7 minutes. Transfer the pine nuts to a medium bowl and let cool.
- Add the panko, parsley, chives, garlic, lemon zest, oil, and ¼ teaspoon salt to the bowl with the pine nuts and stir until evenly combined. Season with salt and pepper to taste.
