Grilled Cauliflower Steak
Vegetarian
Prep Time
5 minutes. Makes 1 368-g. serving.Share this:
Ingredients
- 283 g. Markon Cauliflower, trimmed
- 14 g. Extra Virgin Olive Oil
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 14 g. Pomegranate Molasses
- 28 g. Recipe: Chermoula Paste
- 1 tsp. Trade East Cumin
- ½ tsp. Trade East Smoked Paprika
- 1 tsp. Crushed Aleppo Pepper
- ¼ tsp. Trade East Ground Coriander
- 1 tsp. Markon Ready-Set-Serve Fresh Garlic
- 85 g. Markon Ready-Set-Serve Cilantro
- 43 g. Makron Italian Parsley
- 43 g. Markon Ready-Set-Serve Green Onion
- 1 ct. Markon Lemons
- 113 g. Extra Virgin Olive Oil
- ½ tsp. Kosher Salt
- Combine the ground cumin, paprika, Aleppo pepper and coriander in a small sauté pan and toast over medium-low heat until just warmed through, stirring frequently. Remove from the heat and reserve.
- Zest and juice the lemon. Add 57 g. of lemon juice to a food processor and keep the lemon zest for garnish.
- Add the toasted spices and chopped garlic to the food processor, followed by the cilantro, parsley and scallion greens.
- Pulse the food processor to create a pesto.
- Stream the olive oil into the running food processor.
- Season with the salt.
- Transfer the chermoula to a deli container. Add a little olive oil on top to prevent oxidation.
- Refrigerate until needed.
- 1 ct. Lemon, zested
- 1 ct. Markon Mint
- 57 g. Recipe: Red Pepper Walnut Muhammara
- 170 g. Gordon Choice Walnuts
- 1.6 kg. Italian Roasted Red Peppers, strained
- 28 g. Primo Gusto Extra Virgin Olive Oil
- 142 g. Markon Ready-Set-Serve Green Onion, thinly sliced
- 28 g. Markon Ready-Set-Serve Fresh Garlic
- 4 tsp. Trade East Smoked Paprika
- 4 tsp. Crushed Aleppo Pepper
- 2 tsp. Trade East Ground Cumin
- ⅔ tsp. Kosher Salt
- 1 ct. Markon Lemon, juiced
- 28 g. Pomegranate Molasses
- 57 g. Gordon Choice Coarse Panko Bread Crumbs
- 113 g. Extra Virgin Olive Oil
- 1½ tsp. Kosher Salt
- Toast the walnuts until warmed through and reserve.
- Warm 14 g. of olive oil in a sauté pan over medium heat.
- Sauté the scallions, minced garlic, smoked paprika, Aleppo pepper, cumin and salt just until the scallions and garlic are tender. Cool in the pan.
- Combine the strained red peppers, lemon juice (about 113 g.), pomegranate molasses, the cooled scallion mixture, toasted walnuts and breadcrumbs in a food processor.
- Process until the mixture is smooth.
- Stream the olive oil into the running food processor.
- Season with the salt.
- Transfer to a deli container and refrigerate.
Recipe: Chermoula Paste
Ingredients
Preparation
Recipe: Red Pepper Walnut Muhammara
Ingredients
Preparation
Recipe Preparation
- Heat a char-grill to high and your convection oven to 204°C on high fan.
- Slice the cauliflower, stem-side up, cutting crosswise about 1” past the stem end on both sides, leaving one large centre section. Cut this in half again, using the stem as the middle point. Place cauliflower in a covered storage container and refrigerate.
- Brush both sides of the cauliflower with olive oil and season with salt and pepper.
- Grill the cauliflower for about 4 minutes on each side.
- Remove from the grill and place on a sheet tray. Brush with pomegranate molasses and roast until the cauliflower is tender and caramelized.
- Place the cauliflower on a serving plate and spoon the chermoula on top, spreading it evenly.
- Garnish with lemon zest and torn mint pieces.
- Spoon the muhammara next to the cauliflower.
