Usuba
Grilled Cauliflower Steaks with Ginger Sauce
Crispy cauliflower slices with charred crust, caramelized shallots, and spicy ginger-cilantro sauce. The dish is grilled and served with sesame seeds and Asian spices.
- Total
- 30 min
- Standard serving
- 255.2 g
Ingredients
Total 12- Fresh cilantro (coriander)
8.75 g≈ 2 tbsp - Cauliflower
200 g≈ 1/4 pcs - Vegetable oil
22.5 ml≈ 1.5 tbsp - Shallot
6.25 g≈ 1/4 pcs - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Ginger root
6.25 g≈ 1/4 pcs - Garlic
0.75 g≈ 1/4 clove - Lime juice
7.5 ml≈ 1.5 tsp - Sesame oil
to taste≈ 1/4 tsp - Fried sesame
to taste≈ 1/3 tsp - Ground red pepper
to taste≈ 1/4 tsp
Instructions
- 1
Step 1
Remove the leaves and stem from the cauliflower, keeping the head whole. Place it on a work surface. Starting from the center, cut it into 4 slices 1 cm thick. Set aside any florets that fall off.
- 2
Step 2
Preheat the grill to medium heat. Lightly oil the grates.
Drizzle the cabbage leaves, florets and shallot with 4 tablespoons of oil. Season with salt and black pepper.
Grill the shallots, turning occasionally, for about 2 minutes until lightly charred.
Bake the cauliflower slices for 8–10 minutes on each side until soft and charred spots appear.
Grill the separated florets for 5–7 minutes.
- 3
Step 3
Blend ginger, garlic, cilantro, lime juice, and the remaining 2 tablespoons of oil in a blender.
Bring the mixture to a yogurt-like consistency. Add water if needed.
- 4
Step 4
Arrange the cauliflower and shallots on a plate.
Sprinkle with ground red pepper and fried sesame seeds. Drizzle with sesame oil.
Serve with ginger sauce.
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