I love anything cauliflower. The combination of a Caprese salad and the nuttiness of grilled cauliflower only adds to the love affair. The smokey flavour that oozes from the blistered and broken tomatoes when they are grilled combines perfectly with the sharpness of the parmesan or pecorino in the pesto. Sometimes I will throw a few sun-dried olives into the mix so that I can dream of being on the Mediterranean coast.
• 1 head of cauliflower
• 2-3 branches of vine ripe cherry tomatoes
• 2 tbsp prepared pesto
• 1 large ball of bocconcini, sliced into 6 rounds
• Flaked sea salt (I like Maldon)
• Coarsely ground black pepper
• Olive oil to drizzle
Step ONE Slice the cauliflower into 1-inch “steaks,” leaving the large stem at the bottom so it helps the “steaks” hold together. You will have some large (and small loose pieces as well). For this salad, you will need 2-3 steaks.
Step TWO Bring a flat sauté pan of water to boil, add 2 tsp kosher salt and gently place the steaks in the pan and boil for 2-3 minutes, carefully remove.
Step THREE Preheat the grill to high, brush the steaks with olive oil and grill on each side for about 5 minutes or until beautiful grill marks have appeared.
Step FOUR Brush or drizzle the tomatoes with olive oil and place on the grill. Cook until blistered in spots. Remove.
Step FIVE Place two or three steaks overlapping on a platter, arrange the cheese tucked in and around the steaks, drizzle with pesto and arrange the tomatoes around. Sprinkle with flaked sea salt, pepper and a drizzle of olive oil.
Step SIX Enjoy warm or at room temp.
CAROLYN COHEN BA, BScOT Founder/Chef/Recipe Developer DELICIOUSDISH Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating. #CookAtHome D: 416.200.3522 E: firstname.lastname@example.org DeliciousDish.ca