Grilled Cauliflower Steaks with Shallots
4 servings
30 minutes
Grilled cauliflower steaks with shallots are a vibrant combination of the tender texture of vegetables and the rich aroma of spices. This recipe, inspired by Pan-Asian cuisine, transforms a simple vegetable into an exquisite dish with a deep flavor palette. The sautéed cauliflower gains light caramelization and a smoky hue, while the shallots add sweet, slightly tangy notes. The ginger-lime sauce with cilantro enhances freshness, and sesame and gochugaru add an Eastern flair. This dish is perfect as a light main course or an original side that harmoniously combines crunchy texture and softness with deep spicy and citrus notes.
1
Remove the leaves and stem of the cauliflower without separating the florets. Place the head of cauliflower on a work surface. Starting from the middle, cut the cauliflower into 4 slices, each 1 cm thick (set aside any florets that fall off).
- Cauliflower: 1 piece
2
Preheat the grill to medium heat. Lightly oil the grate. Drizzle the cauliflower slices, florets, and shallots with 4 tbsp of oil, and season with salt and pepper. Grill the shallots, turning occasionally, for about 2 minutes until lightly charred in spots. Grill the cauliflower slices for 8-10 minutes on each side until tender and charred in spots. Grill the cauliflower florets that fell off during cutting for 5-7 minutes.
- Vegetable oil: 6 tablespoons
- Shallot: 1 head
- Salt: to taste
- Ground black pepper: to taste
3
Sauce: blend ginger, garlic, cilantro, lime juice with the remaining 2 tbsp of oil; blend until it reaches a yogurt-like consistency, adding water if necessary.
- Ginger root: 1 piece
- Garlic: 1 clove
- Fresh cilantro (coriander): 35 g
- Freshly squeezed lime juice: 2 tablespoons
- Vegetable oil: 6 tablespoons
4
Arrange the cauliflower and shallots on a plate. Sprinkle with gochugaru, sesame seeds, and drizzle with sesame oil. Serve with sauce.
- Ground red pepper: to taste
- Toasted sesame seeds: to taste
- Sesame oil: to taste
