Grilled Cauliflower Florets with Cilantro Pistou
An over the top Grilled Cauliflower recipe, with cauliflower cooked over direct heat and finished with an herbal and citrusy Cilantro Pistou (or French pesto).
Servings: 4 people
Cost: $10.00
Equipment
Ingredients
- 1 head cauliflower, stem removed and cut into florets
- ¼ cup low sodium soy sauce
- ¼ cup extra virgin olive oil
- ½ lemon, juiced
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons coarse black pepper
Pistou Sauce
- ½ cup grated Parmesan cheese
- 1 bunch cilantro (stems removed)
- ½ bunch parsley (stems removed)
- 1 teaspoon red chili pepper flakes
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- ½ lemon, juiced (we use grilled lemon)
- 3 tablespoons extra virgin olive oil
Instructions
- Prep Grill: Prepare the grill for two-zone grilling targeting 400 degrees Fahrenheit with the lid closed.
- Prep and Steam: Using a sharp chef knife, remove the stem from the cauliflower and cut the florets into similar sizes. Steam the florets for four minutes and then place them in an ice bath. Remove from the bath after four additional minutes and then pat dry.
- Season: In a large bowl whisk together soy sauce, olive oil, and the lemon juice. Toss and then season with the kosher salt and pepper. Continue to toss to combine with seasoning.
- Grill Direct: Place the cauliflower over the direct heat and close the grill. Grill for approximately 5 minutes. If the grill is running hotter, then plan to reduce the time. After 5 minutes, continue to rotate the cauliflower so all sides have good grill marks or char. If any are done early you can move them to the indirect heat side to stay warm. They should all be done in 10 - 12 minutes total.
- Serve: Remove and serve warm with the cilantro pistou drizzled on top or as a dipping sauce.
For the Cilantro Pistou:
- Make Pistou: In a food processor add all the ingredients except oil. Pulse four or five times to incorporate the flavors. Then add the olive oil. Continue pulsing a few times and then taste. Adjust flavors to give it your preferred balance of acid and herbal. We add one tablespoon of olive oil at a time until we get the texture we want, usually it's never more than three tablespoons.
Notes
Steaming versus Blanching: Blanching is boiling in water and then finishing in an ice bath. You can do that also, but if blanching just boil for two minutes and then place in ice bath.
Pistou Troubleshooting: If you find the pistou tastes too oily, add more lemon juice and cilantro. If the pistou is too lemony, then add more oil or cilantro and parsley in equal parts. We recommend starting with only 1/2 of a lemon, juiced and add more to taste after it's been processed.
Nutrition
Calories: 224kcal | Carbohydrates: 11g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 916mg | Potassium: 542mg | Fiber: 3g | Sugar: 4g | Vitamin A: 857IU | Vitamin C: 86mg | Calcium: 186mg | Iron: 2mg
