In my embracing of a plant-based way of eating, I have been exploring vegetables that are heartier and a bit heavier. I love cauliflower and the hearty, dense texture of its stalks and florets. I was grilling some fish for the boys last evening and decided to grill some cauliflower for myself and create a sauce that would go great with both.
A note about recipes:
I like to think of recipes as blueprints and inspiration. Part of what I love about cooking is the freedom to create, so I often will take a recipe and play with the various elements to make it my own. If you really want to become a better cook, it is something I encourage everyone to do. Get used to tasting things and adjusting the seasoning for your own palate. Don't be afraid of making mistakes. Mistakes are much more obvious in baking than in cooking and sometimes cooking mistakes can really turn into very happy accidents!
I tend to like my vegetables a little al dente, so grill your cauliflower to suit your own preference. I also really love herbaceous flavors, so play with the herbs in the sauce and make it your own.
Vibrant Grilled Cauliflower with Sriracha Honey Basil Sauce
1 head of purple, yellow or white cauliflower
1/4-1/2 cup rice wine vinegar (depending on how much acid you like)
2 tbsp sriracha
2 tbsp raw honey
handful of cilantro, torn
handful of basil, torn
extra virgin olive oil
Preheat charcoal grill.
Slice cauliflower into 4 thick slices, leveling off the ends to lay flat on the grill. Brush both sides with olive oil and season with salt and pepper. Place on grill and grill for 5-10 minutes per side. You should have nice grilled color on each side. Use a spatula to gently turn the cauliflower and avoid it breaking into pieces.
In a blender, combine rice wine vinegar, sriracha, honey, cilantro, basil. Blende to combine. Slowly drizzle in olive oil until the sauce begins to thicken. Blend until smooth. Season with salt and pepper.
Pour sauce over grilled cauliflower steaks (you will most likely have some extra), garnish with fresh herbs and serve hot.