Think grilling season is off limits for veggie lovers? Think again, friends! For meaty, smoky satisfaction, look no further than the mighty cauliflower. We’ve long been fans of the cauliflower steak, so we decided to see if a whole roasted cauliflower would live up to the hype. We doused that bad boy in a tart and toasty, tandoori-spiced marinade and whipped up a batch of creamy, zippy coconut chutney in the time it took to roast. Warm rice, naan, and a little fresh herb bring it all together as a satisfying and delicious meal.
- 1 whole cauliflower, washed and any limp leaves removed
- 1 c plain yogurt
- Juice of 1 lemon
- 2 tsp turmeric
- 2 tsp chile powder or paprika
- Pinch cayenne or red pepper flakes
- 1 tsp cumin
- 1-2 tsp honey
- 1 T olive oil
- 2 cloves garlic, grated on a microplane
- Salt and pepper to taste
- ½ bunch cilantro, minced
- 1 bag frozen unsweetened coconut
- Juice of 1 lime
- 1 jalapeno pepper (seeded if you want it less hot)
- ½ bunch cilantro
- Salt to taste
1. Mix marinade ingredients together in a medium bowl.
2. Place cauliflower on a sheet pan or plate, and coat all over with the marinade.
3. Set aside for about an hour or cover and refrigerate for up to a day.
4. Heat a gas or charcoal grill with the cover on for 30 minutes.
5. Place cauliflower in a small to medium heat-proof skillet and add about ¼ c water.
6. Put the pan directly over the coals or flame and cover grill. Cook until cauliflower is just tender – this could take anywhere from 35-50 minutes. Try to avoid opening the grill as the heat will escape!
7. While the cauliflower is cooking, place the chutney ingredients in the bowl of a food processor or a blender and pulse until you have a puree that still has some texture. Add a spoonful or two of water if the ingredients get stuck. Season to taste with salt. Check seasoning, adding a little more lime juice if needed to balance the flavor. Set aside or refrigerate until ready to serve.
8. When cauliflower is done, place it on a large platter with hot basmati rice and serve with naan, lemon wedges and coconut chutney. Enjoy!