Grilled Cauliflower With Avocado Cilantro Aioli And Toasted Paprika Breadcrumbs Recipe by HE COOKS®
Cooking Instructions 30 minutes 1 Cut the Cauliflower: Remove outer leaves and trim the stem, leaving the core intact. Slice the cauliflower into 1-inch-thick “steaks.” Some florets will fall away. Save them for another use. 2 Blanch the Cilantro: Bring a small pot of salted water to a boil. Blanch the cilantro leaves and stems for 10 seconds, then immediately shock in ice water. Drain well and squeeze dry. 3 Grill the Steaks: Heat a grill or cast-iron pan over medium-high until hot. Brush cauliflower steaks with avocado oil and season with salt and pepper. Cook for 5–6 minutes per side until deeply charred and fork-tender. 4 Make the Aioli: In a blender, combine the avocado, egg yolks, garlic, lime juice, cilantro, and salt. Blend until smooth. With the motor running, drizzle in avocado oil until emulsified and creamy. 5 Toast the Breadcrumbs: Warm olive oil in a skillet over medium heat. Add panko and smoked paprika. Stir until golden and crisp, about 3 minutes. Season with a pinch of salt and set aside. 6 Plate the Dish: Spread avocado cilantro aioli on the plate. Lay grilled cauliflower steaks on top. Scatter with toasted breadcrumbs, pepitas, and cilantro leaves. Serve immediately. 1 Cut the Cauliflower: Remove outer leaves and trim the stem, leaving the core intact. Slice the cauliflower into 1-inch-thick “steaks.” Some florets will fall away. Save them for another use. 1 Cut the Cauliflower: Remove outer leaves and trim the stem, leaving the core intact. Slice the cauliflower into 1-inch-thick “steaks.” Some florets will fall away. Save them for another use. 2 Blanch the Cilantro: Bring a small pot of salted water to a boil. Blanch the cilantro leaves and stems for 10 seconds, then immediately shock in ice water. Drain well and squeeze dry. 2 Blanch the Cilantro: Bring a small pot of salted water to a boil. Blanch the cilantro leaves and stems for 10 seconds, then immediately shock in ice water. Drain well and squeeze dry. 3 Grill the Steaks: Heat a grill or cast-iron pan over medium-high until hot. Brush cauliflower steaks with avocado oil and season with salt and pepper. Cook for 5–6 minutes per side until deeply charred and fork-tender. 3 Grill the Steaks: Heat a grill or cast-iron pan over medium-high until hot. Brush cauliflower steaks with avocado oil and season with salt and pepper. Cook for 5–6 minutes per side until deeply charred and fork-tender. 4 Make the Aioli: In a blender, combine the avocado, egg yolks, garlic, lime juice, cilantro, and salt. Blend until smooth. With the motor running, drizzle in avocado oil until emulsified and creamy. 4 Make the Aioli: In a blender, combine the avocado, egg yolks, garlic, lime juice, cilantro, and salt. Blend until smooth. With the motor running, drizzle in avocado oil until emulsified and creamy. 5 Toast the Breadcrumbs: Warm olive oil in a skillet over medium heat. Add panko and smoked paprika. Stir until golden and crisp, about 3 minutes. Season with a pinch of salt and set aside. 5 Toast the Breadcrumbs: Warm olive oil in a skillet over medium heat. Add panko and smoked paprika. Stir until golden and crisp, about 3 minutes. Season with a pinch of salt and set aside. 6 Plate the Dish: Spread avocado cilantro aioli on the plate. Lay grilled cauliflower steaks on top. Scatter with toasted breadcrumbs, pepitas, and cilantro leaves. Serve immediately. 6 Plate the Dish: Spread avocado cilantro aioli on the plate. Lay grilled cauliflower steaks on top. Scatter with toasted breadcrumbs, pepitas, and cilantro leaves. Serve immediately. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Gheymeh Tomato Basil Chicken Slow Cooker Brisket Tomato Omelette Espresso Chocolate Chip Cookies Gheymeh Tomato Basil Chicken Slow Cooker Brisket Tomato Omelette Espresso Chocolate Chip Cookies Rasmalai Modak for Ganesh Chaturthi Mulberry Shots Spicy flavorful protein rich green beans Masala curry Easy Lemon Rice California Farm Beef Shank in Beer Sauce Beef liver-kidney fry Kolkata Mutton Biryani Sugar free ladu, with dates Vietnamese Wombok & Roast Pork Salad Kaju coconut modak Rasmalai Modak for Ganesh Chaturthi Mulberry Shots Spicy flavorful protein rich green beans Masala curry Easy Lemon Rice California Farm Beef Shank in Beer Sauce Beef liver-kidney fry Kolkata Mutton Biryani Sugar free ladu, with dates Vietnamese Wombok & Roast Pork Salad Kaju coconut modak