My wife, Elizabeth, is a Mom, an amazing wife and an incredible chef. She trained at the California Culinary Academy in San Francisco. She shares a helpful tip below.
This months recipe is perfect way to start the Memorial Day Weekend. Courtesy of Lauren Miyashiro and Delish.
Loaded Grilled Cauliflour
Ingredients:
2 large heads cauliflower
1/4 cup extra-virgin olive oil
1/2 tsp. garlic powder
1/2 tsp. paprika
Kosher salt
Freshly ground black pepper
2 cups shredded cheddar
Ranch dressing, for drizzling
8 slices cooked bacon
2 tbsp. finely chopped chives
1. Remove and discard leaves from each cauliflower head, then trim stem so that the cauliflower can lay flat on cutting board. (Leave the core intact!)
2. Cut each cauliflower into thick "steaks" about 3/4" thick. Reserve any loose florets to cook with the steaks. In a small bowl, whisk together olive oil, garlic powder, and paprika. Season mixture with salt and pepper.
3. Heat a grill or a grill pan to medium. Brush one side of each steak with olive oil mixture and place the brushed side down on the grill. Brush the top sides with olive oil mixture and cook until tender and charred in spots, about 8 minutes per side. Top each cauliflower with cheese and cook until melted.
4. Toss extra florets in the olive oil mixture and grill, turning often, until charred and tender, about 6 minutes.
5. Drizzle cauliflower with ranch then sprinkle cooked bacon and chives on top.
Enjoy!
|
