GRILLED CAULIFLOWER STEAKS
Cutting cauliflower into "steaks" and grilling them not only gives a flavorful, caramelized, and smoky taste, the presentation is lovely! A delicious change from boring old steamed cauliflower! I like my cauliflower a little on the firm side, so add a few extra minutes if you like it softer.
Provided by France C
Categories Vegan Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high heat and lightly oil the grate.
- Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl. Set aside.
- Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Reserve florets for another use.
- Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick. Remove any remaining small leaves from each steak. Place the 4 steaks on a baking sheet.
- Brush one side of the steaks with some of the oil mixture. Place steaks on the grill, oiled side down; grill for 5 minutes. Brush more oil mixture on top of the steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 27.5 g, Fat 14.1 g, Fiber 12.2 g, Protein 8.9 g, SaturatedFat 2 g, Sodium 712.9 mg, Sugar 11.3 g
JERK CAULIFLOWER RECIPE BY TASTY
This jerk cauliflower is a great appetizer option for any crowd. Coated with flavorful jerk sauce, then pan-fried until golden brown, you'll love this new take on cauliflower whether you eat vegetarian or not.
Provided by Merle O'Neal
Categories Dinner
Time 1h5m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil, then add the salt, garlic powder, allspice, and cauliflower florets. Cook for 3-4 minutes, until the cauliflower is almost cooked through (a knife should still meet a bit of resistance when trying to pierce the stem). Remove the cauliflower form the water and drain and cool slightly on a kitchen towel.
- Meanwhile, make the jerk sauce: In a food processor, combine the onion, scotch bonnet peppers, garlic, ginger, thyme, lime juice, vinegar, nutmeg, allspice, sugar, salt, black pepper, and olive oil. Blend until smooth.
- In a large bowl, toss the blanched cauliflower with 1½ cups (360 ml) of the jerk sauce. Let sit for 30-60 minutes. Reserve the remaining ¾ cup (180 ml) of jerk sauce.
- Transfer the cauliflower to a clean large bowl, leaving any remaining marinade behind. Sprinkle the cornstarch over the cauliflower and toss until well coated.
- Heat the canola oil in a large skillet over medium heat. Working in batches, sear the cauliflower for 1-2 minutes, until a brown crust forms. Flip florets over with tongs to sear on the other side for 1-2 minutes. Transfer to a plate and repeat with the remaining cauliflower, adding more oil as needed.
- Add the reserved jerk sauce to pan and bring to a simmer, about 1 minute. Return the cauliflower to the pan and toss to coat well.
- Transfer the cauliflower to a serving dish, or let cool to room temperature, cover, and refrigerate until ready to serve. Before serving, garnish with the cilantro and lime wedges.
- Enjoy!
Nutrition Facts : Calories 254 calories, Carbohydrate 42 grams, Fat 8 grams, Fiber 9 grams, Protein 8 grams, Sugar 12 grams
JERK CHICKEN AND CAULIFLOWER
Jerk seasoning is a great way to add a ton of flavor with very few ingredients.
Provided by Allrecipes Member
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Place cauliflower in refrigerator to slowly defrost. Flatten thighs and cut into pieces about 2x3-inch. Roll or fold smooth side out; secure with toothpicks. Place chicken in large plastic bag. Combine jerk sauce, onions, lime juice and zest, and chile (optional). Add slightly more than half the marinade to the chicken, gently massaging bag to coat chicken well. Refrigerate at least four hours, preferably overnight.
- About 1 hour before cooking, transfer cauliflower to large plastic bag and add about 1/4 cup of the remaining marinade; coat cauliflower well. Preheat oven to 400 degrees F or prepare gas or charcoal grill. For oven-roasting, place chicken and cauliflower in separate pans, in a single layer. For grilling, place chicken directly on grill. Place cauliflower on perforated foil tray or pan designed for grilling vegetables. Discard bags with residual marinade. Grill or roast cauliflower just until crispy (about 10-15 minutes). Grill or roast chicken about 30 minutes, 'mopping' with remaining marinade, turning frequently.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 3.2 g, Cholesterol 72.2 mg, Fat 8.4 g, Fiber 0.8 g, Protein 20.4 g, SaturatedFat 2.4 g, Sodium 571.7 mg, Sugar 0.5 g
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