Grilled Cabbage Caesar Food

GRILLED CABBAGE WITH CLASSIC CAESAR DRESSING

Steps:

• Mix garlic in lemon juice, set aside. Place anchovies, egg, egg yolk, parmesan, mustard, Worcestershire sauce, and pepper in a food processor and blend until anchovy is chopped fine. Add lemon juice and garlic; blend until incorporated.
• While the processor running, pour in the oil in a slow, steady stream until emulsified and incorporated. Taste and add salt as needed. Chill in the refrigerator while grilling the cabbage.
• Slice cabbage head into 6 thin wedges, retaining part of the core with each wedge so the cabbage holds together better on the grill. Brush with oil and season with salt and pepper on both sides. Heat a grill on high to 400°F.
• Place cabbage wedges on the hot grill and close the lid. Grill for 5 to 6 minutes on each side until charred in spots and outer leaves are softened with center still slightly firm. Remove from heat, drizzle with dressing and sprinkle with crushed croutons.

GRILLED CABBAGE WITH TAHINI CAESAR DRESSING

Steps:

• Prepare a grill or grill pan for high heat.
• Brush the flat sides of the cabbage wedges with 1 tablespoon of the olive oil and season with 1 teaspoon salt and a few grinds of black pepper. Grill on one flat side, flipping halfway through to the other flat side, until dark grill marks have formed and the outer layers are softened, about 8 minutes. Transfer to a serving platter.
• Brush the bread with 1 tablespoon olive oil and season with 1/2 teaspoon salt and a few grinds of black pepper. Grill the bread sliced-side down until grill marks form and the bread is toasted, 2 to 3 minutes. Let cool slightly, then tear into roughly 1/2-inch pieces.
• Meanwhile, add the tahini, capers, tamari, agave, 2 tablespoons olive oil, half of the lemon zest and juice, 3 tablespoons water and a generous amount of black pepper to a medium bowl. Grate in 3 cloves of the garlic and whisk until well combined.
• Grate the remaining clove of garlic into a medium bowl. Stir in the parsley, red pepper flakes, remaining lemon zest and juice and remaining 3 tablespoons olive oil.
• Drizzle the cabbage with the dressing, top with the croutons and parsley mixture and serve immediately.

GRILLED CABBAGE

Steps:

• Cut cabbage into four wedges.
• Place each wedge on a piece of doubled heavy-duty aluminum foil.
• Spread cut sides with butter.
• Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
• Wrap bacon around each wedge.
• Fold foil around cabbage, sealing each wedge tightly.
• Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.