CHARLOTTE, N.C. — In need of a tasty veggie on the grill then grilled cauliflower steak is your go to dish! It's full on flavor and will wow your friends and it is a doddle to make! Cumin and turmeric are chock full of antioxidant body hugging goodness and all slathered on a powerhouse veggie cauliflower. Chef Jill Dahan has the recipe that you will want to make.
Grilled Cumin Cauliflower with Quickie Pickled Parsley Mint, and Onion Serves 4-6
1 head of cauliflower, 4 tsp cumin seed
1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice
1 rounded tsp turmeric, 1 tsp sea salt
1/2 tsp freshly ground black pepper, 4 garlic cloves crushed
2 tbsp labne or greek yogurt, 1/4 cup thinly sliced red onion
1/2 cup fresh large leaf parsley, 1/4 tsp red chili flakes
1/4 cup fresh mint leaves, 1 1/2 tbsp apple cider vinegar
pinch of sea salt, and a little avocado oil for grilling
Cut the cauliflower into 1 inch thick steaks or break into florets. Heat the cumin seeds in a dry saucepan until just warmed then crush them finely with a mallet or pestle and mortar. Mix the ground cumin with the turmeric, oil, labne, lemon, salt, pepper, and garlic. Spread thoroughly onto both sides of each cauliflower steak or piece. Set aside to cook.
Rub the onions with the vinegar, chili, and salt. Leave to ‘quick pickle’ for 20 minutes or longer. Mix in the parsley and mint before serving over the cooked cauliflower. When ready to serve heat the grill to medium high or an oven to 425F and rub the grill or baking pan with a little oil. Grill each side of the cauliflower. Cover the grill for about 5-7 minutes until browned and tender. Serve warm or room temperature with a little of the quick pickle over the top.