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Author Notes: Cauliflower steaks are marinated in olive oil with smoked paprika and togarashi before being grilled with beautiful spring onions and black plums. The grilled sweet and tart plums transform into a natural agrodulce . Brightened up by a quick sunflower seed, mint and garlic pesto, of sorts. —Becky
- 1 head Cauliflower
- 3 spring onions
- 3/4 cup extra virgin olive oil, separated
- 1/2 tablespoon togarashi
- 1/2 tablespoon smoked paprika
- 4 black plums
- 1 cup fresh mint
- 1/2 cup fresh cilantro
- 1/4 cup toasted sunflower seeds
- 3 cloves garlic
- 2-3 teaspoons kosher salt, to taste
- Pour 1/2 C olive oil into a bowl and whisk in salt to taste, togarashi and paprika.
- Slice onions in half, and slice cauliflower into steaks (planks), through the middle of the head. Add to the olive oil/spice marinade.
- Preheat indoor or outdoor grill to high heat, and clean grill grates. When hot, add onions and cauliflower and grill on each side 3-4 minutes until lightly charred. Remove from the grill when done, and set aside.
- Slice plums into wedges or large slices and brush with olive oil. Place on the grill and cook 2 minutes per side, until tender, juicy and you get grill marks
- In a small food processor, combine garlic cloves, cilantro, mint (reserve a few mint leaves for garnish later), sunflower seeds, and salt to taste. Pulse 7-8 times, until ground up and mealy. Add 4-5 T olive oil and pulse again, to get a thick pesto-like consistency.
- To plate the dish: Layer onions and cauliflower on a plate or platter (if serving family style), sprinkle around grilled plums and herb sauce, garnish with fresh mint leaves and drizzle with olive oil. Enjoy!
- This recipe was entered in the contest for Your Best Grilled Vegetable Dish