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Grilled Cauliflower with Jalapeño and Capers

Grilled Cauliflower with Jalapeño and Capers

Get Cookin' - Sn 1/Ep 14Get Cookin' - Sn 1/Ep 14

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This hearty side dish made with grilled cauliflowers and jalapenos is simple to make and goes with everything.

Grilled Cauliflower with Jalapeño and Capers

Ingredients

  • 1 head cauliflower white, yellow, green and purple

  • Olive oil, for drizzling

  • Salt and pepper, to taste

  • Dressing:

  • 2 jalapenos

  • 1/3 cup flat leaf parsley, roughly chopped

  • ¼ cup capers, roughly chopped

  • 2 Meyer lemons, zest and juice

  • 2 tbsp. olive oil

  • 1/3 cup pine nuts, lightly toasted

  • Parmesan cheese, for grating

Instructions

  1. Preheat your grill to 400°F. Place a grill basket directly on the grates.

  2. Begin by breaking down the cauliflower head into medium sized florets. Place into a large mixing bowl, drizzle with olive oil and sprinkle with salt and pepper. Toss to make sure everything is fully coated.

  3. Once the grill is up to heat, place the florets into the heated grill basket and shake so they form an even layer. It’s fine if it doesn’t all lay flat, you’ll go back in every 10 minutes or so and shake the basket and move the pieces around to allow for even charring. Grill for 25-30 minutes or until they are nicely charred and softened.

  4. About 7 minutes before the cauliflower is finished, place the jalapeno directly on the grill and cook until charred on all sides. Remove from grill and thinly slice, discarding the stem.

  5. While the cauliflower is grilling make the dressing. In a small bowl combine the chopped parsley, capers, zest and juice from the lemons and olive oil. Once the jalapeno is grilled and sliced, add to the mixture as well.

  6. Remove the grilled cauliflower and place into a large mixing bowl. Toss with the dressing and taste for seasoning adding salt if needed. Lastly, right before serving, add in the pine nuts.

  7. To serve, place on a large platter and finish with a generous grating of fresh Parmesan cheese. Serve warm or room temperature.

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Transcript

- Hi, I'm Megan Mitchell, and today I'm making a hearty vegetarian side dish: grilled cauliflower with jalapeno and capers. Easy to make, goes with everything, and it is super, super filling. Let's get cookin'. I have a fascination with grilling. It imparts a unique flavor that you just can't get from any other cooking method. Cauliflower is one of those things that is completely transformed when grilled. For this recipe, you'll need cauliflower, olive oil, salt and pepper, jalapenos, parsley, capers, Meyer lemons, pine nuts, and Parmesan cheese. To start off my recipe, I'm gonna grill some jalapenos, two jalapenos. I just want to get a nice little char on them, make them nice and smoky and soften them up a little bit. While my jalapenos grill, I wanna move on to my cauliflower, the beautiful purple, green, and regular white. I'm using the different colors 'cause I think it looks really pretty. You eat with your eyes first. So that's pretty cool. I'm gonna start chopping off the bottoms, just the leafy green part of the cauliflower. Just hack away at it. Cauliflower takes on whatever flavor you flavor it with. You can braise it in coconut milk, add a little curry, finish off with some raisins, some pomegranate seeds, that sounds pretty delicious. And I'm gonna cut this into steaks, and you will see a lot of the florets will fall off the sides but we'll save them, don't get rid of them. I'm gonna just cut straight down. And then cut about half an inch steak, I'm being very tender with it 'cause I don't want it to fall apart on me. Oh, there we go. I got a steak. Really pretty, huh? Gonna do the same thing to the green one. And this whole thing is edible. Whenever I make a cauliflower soup, I use the stem as well. Don't throw that away. Check on my jalapeno, I wanna make sure all of the sides get nice and charred. Now onto the white one. Let's dress them. Let's get these naked babies dressed. Gonna drizzle these with a little extra virgin olive oil. Salt and pepper. I think my jalapenos are ready, yeah. That's what I'm looking for, nice char. Cauliflower, oiled, salted side down first. Gonna try and sneak these all on here. Sneak that in, I wanna grill it 10 minutes per side, til it gets nice grill marks and starts to soften a little bit. While the cauliflower cooks, I'm gonna start on the dressing, some flat leaf parsley. Parsley to my bowl. And then some capers. Roughly chopped, I love capers. Like little salty, tangy bite. I'm gonna work on my jalapeno, I just wanna cut off the stem, and if you like things not so spicy, then cut out the seeds as well. I like the spice that it adds to this dish, so I'm gonna keep them in. I'm gonna roughly chop them. Make sure, do not touch anything after you cut these and touch these. They're very spicy. Before I finish my dressing, I'm gonna flip my steaks. First I'm gonna drizzle them with a little more oil on this side and a little salt and pepper again. That's what I'm looking for, I like that char. The char adds a really nice smoky flavor, a little depth of flavor to the cauliflower. I like using cauliflower in this recipe because you can get cauliflower all year round, you can do this on the grill outside in the summer or like I'm doing right now, on a grill pan during the winter. Very versatile. We'll let this side grill and finish making my dressing. I'm gonna use two Meyer lemons, I'm using the zest and the juice of them both. I like using Meyer lemons because they are actually a hybrid of a lemon and an orange, so they're slightly sweeter, a little less tart, but you still get that nice little bite that cuts through the saltiness of the capers, the spiciness of the jalapenos, it's nice little balance. Now the juice. Gonna add a little extra virgin olive oil, salt and pepper. Mm. Think it's time to finish the dish, let's plate it up. These colors look so gorgeous together. That's pretty gorgeous, there's grill marks, the different colors. I'm gonna make it even prettier. Gonna drizzle this dressing over all of it, mm. Finish it with some toasted pine nuts, adds a little crunch, obviously a nutty flavor, and then some Parmesan cheese. Salty bite, little creaminess, starts to melt on the warm cauliflower, and voila. Grilled cauliflower steaks with a spicy jalapeno and caper dressing topped off with pine nuts and Parmesan cheese. Yeah, legit, make this, get cookin', enjoy.

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