Grilled Cauliflower Steak With Israeli Couscous And Olives Recipes

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GRILLED CAULIFLOWER STEAKS



Grilled Cauliflower Steaks image

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     100+ Everyday Cooking Recipes     Vegan

Time 25m

Yield 4

Number Of Ingredients 10

¼ cup olive oil
1 lemon, juiced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon brown sugar
½ teaspoon chili powder
1 pinch ground black pepper to taste
2 large heads cauliflower
2 tablespoons minced cilantro

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

CAULIFLOWER COUSCOUS



Cauliflower Couscous image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 cups Israeli couscous as the label directs. Drain, then rinse under cold water and toss with olive oil. Cook 3 cups cauliflower florets and 1 sliced shallot in olive oil, 6 minutes. Season with salt and pepper. Add a pinch of cinnamon and 1/4 cup chopped dates; cook 2 more minutes. Add to the couscous along with a splash of red wine vinegar, some chopped parsley, and salt and pepper.

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