EAT {GRILL} YOUR VEGGIES!

We love vegetables on the grill, and one of our favorites is this recipe for Spiced Cauliflower Steaks with Cilantro and Chives now available in the June issue of Citiscapes Magazine - strong enough for an entree, but made for a side, these dark, nutty, sweet and savory cauliflower steaks are certain to be a hit this week for dinner, paired brilliantly with this Shooting Star Riesling, teeming with honeysuckle, orange blossom notes.

We'll be posting recipes from the full article all week, but grab a copy of the Thrill of the Grill issue ASAP, FIRE up the grill, and EAT your veggies! https://www.citiscapes.com/feature-eats-drinks

PHOTOS: Kerri McMahon

WINE: Jason Willems | Diamond Beverage Group

Spiced Cauliflower Steaks with Chives, Cilantro

Serves:  4   |   Prep:  15 Minutes   |   Cook:  30 Minutes

INGREDIENTS

• ½ cup sesame oil, plus more for grill

• 1 large head of cauliflower 

• 2 canned chipotle chiles in adobo, finely chopped, plus 3 tablespoons adobo sauce

• 6 garlic cloves, finely grated

• 6 tablespoons red wine vinegar

• 3 tablespoons brown sugar

• 2 tablespoons Maldon flake salt or Morton kosher salt

• 2 tablespoons garam masala

• 2 tablespoon fresh chives, chopped

• 2 tablespoon fresh cilantro, chopped

• Lemon wedges (for serving)

• Olive oil (for grill)

TECHNIQUE

Prepare the grill to medium-high heat, with low heat on one side.  

Trim cauliflower stem to create a flat base. Holding cauliflower upright on the flat base of the stem, cut into four or five thick slices.

Stir together chiles, adobo sauce, garlic, vinegar, brown sugar, salt, garam masala, half of chives, half of cilantro, and sesame oil. 

Generously brush sauce on one side of each cauliflower steak then place each, sauce side down, on the grill. Brush top side with sauce. Grill cauliflower until charred and beginning to soften, 5 to 7 minutes. 

Turn each steak  brush cooked side with sauce, and continue to grill until the second side is charred and beginning to soften, about 5 minutes. Turn again, move over indirect heat, and brush with remaining sauce. Cover grill and continue to cook steaks until tender, approximately 10 to 12 minutes. 

Transfer cauliflower steaks to a platter. Top with remaining chives, cilantro, and lemon wedges.