Togarashi grilled cauliflower with grilled spring onions and plums.

By • June 17, 2014 1 Comments

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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

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Serves 3-4

  • 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
  1. Pour 1/2 C olive oil into a bowl and whisk in salt to taste, togarashi and paprika.
  2. Slice onions in half, and slice cauliflower into steaks (planks), through the middle of the head. Add to the olive oil/spice marinade.
  3. 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.
  4. 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
  5. 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.
  6. 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!

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