This simple grill preserves the beautiful look of the Cauliflower or Romanesco. You can substitute broccoli as well.
2 small cauliflower or Romanesco, cleaned and sliced into ¼” steaks
3 tablespoon The Olive Scene Olive Wood Smoked Olive Oil
1 tablespoon The Olive Scene Oregano Balsamic Vinegar
2 teaspoons thinly sliced shallots
4 cloves garlic, sliced
½ teaspoon Kirmizi Biber Red Pepper Flakes (available at The Olive Scene)
1 tablespoon pine nuts
1 teaspoon sea salt
Wash and dry the steaks, and lay on a tray.
Heat a large pan and dry-toast the pine nuts in it until they are fragrant, being careful not to burn them; remove and set aside.
Add the oil to a small pan and sauté the shallots and garlic until soft.
Season with salt and red pepper flakes. Stir in the vinegar and turn off the heat, and allow to cool.
Remove a tablespoon of marinade and reserve.
Brush the cauliflower steaks with the remaining marinade, and let sit 10 min.
Grill, continuing to brush on the marinade until the cauliflower is tender.
Transfer to a serving plate and sprinkle with the pine nuts and drizzle the reserved marinade over the steaks. Serve warm.
Serves 4. Make sure not to overcook the vegetables! This can also be made indoors by roasting the cauliflower instead of grilling.