Grilled Cauliflower Steaks with Tahini Vinaigrette and Crispy Breadcrumb Gremolata
Yield: 4 people
Materials
- 1 large cauliflower head
- 2 tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1/2. tsp fresh ground pepper
- 1/4 cup pickled caper berries drained
Tahini Vinaigrette
- 1/3 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp grainy dijon mustard
- 2 tbsp tahini sesame paste
- salt to taste
Breadcrumb Gremolata
- 3 tbsp Panko or gf breadcrumbs
- 1 tbsp extra-virgin olive oil
- 1/4 cup finely chopped Italian flat leaf parsley with stems
- zest of one lemon
Instructions
- To make vinaigrette, place all ingredients in a medium bowl and whisk until creamy.
- To make gremolata, heat the oil in a small pan over medium heat. Add breadcrumbs and saute until slightly golden. Let slightly cool and mix in a bowl with parsley and lemon zest.
- To make cauliflower, heat grill over medium-high heat and oil grill well.
- Remove the outer leaves from cauliflower head. Cut off the bottom stem end slightly so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife and carefully cut the head into 4 thick or 5 moderate "steaks." . Don't worry if the end pieces fall apart, you can grill them as well.
- Carefully brush all sides of cauliflower with oil and season with salt.
- Grill cauliflower for 5 to 6 minutes per side or until each side is slightly charred and cauliflower is tender. Remove from the grill and place on serving platter.
- Top with capers, drizzle with tahini vinaigrette and finish with a garnish of gremolata.