Grilled Cauliflower Steak With Tomato Relish Food

GRILLED CAULIFLOWER STEAK WITH ISRAELI COUSCOUS AND OLIVES

Steps:

• Prepare a grill for high heat. Tear off two 18-inch-long pieces of aluminum foil.
• Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted.
• Remove the bottom leaves of the cauliflower, and trim the stem down to the base. Turn the cauliflower on its side. Starting near the stem end, cut the cauliflower crosswise to make two 1-inch-thick rounds. (If you start near the top, the cauliflower will crumble.) Cut each round in half so you have 4 semicircles. Save any trimmings for another use.
• Whisk together the harissa and 3 tablespoons of the olive oil in a small bowl. Place 2 cauliflower steaks on each piece of foil. Brush both sides of each steak with the harissa mixture, and sprinkle on a little salt. Wrap the steaks up to make foil packets as flat as possible, for maximum contact with the grill.
• Place the 2 foil packets on the hot grill, sealed-side down, and grill for 12 minutes. Flip the packets, and open them up with tongs to allow the steam to escape. Cook the cauliflower in the opened foil until tender and nicely browned on the bottom, 6 to 8 minutes.
• Meanwhile, heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the garlic and ginger, and stir for about 1 minute. Add the couscous, 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl, and stir with a fork to break up any clumps and release excess steam. Let sit for 5 minutes to cool slightly.
• When ready to serve, add the remaining 3 tablespoons oil, the lemon juice and zest, feta, almonds, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous. Divide the couscous and cauliflower steaks among 4 plates. Scatter 3 olives on each plate. Drizzle the cauliflower with oil, and add a squeeze of lemon juice.

CAULIFLOWER "STEAKS" WITH OLIVE RELISH

Steps:

• Remove leaves and trim stem end of cauliflower, leaving core intact. Slice cauliflower into four 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve).
• Finely chop enough loose florets to measure 1/2 cup.
• Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon oil, parsley, and lemon juice. Season relish with salt and pepper.
• Preheat oven to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches.
• Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.
• Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down. Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Roast garlic and tomatoes until tender, about 12 minutes.
• Transfer garlic, tomatoes, and 1/2 tablespoon oil to a blender; purée until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place 1 cauliflower steak on each plate; spoon relish over. Serve warm or at room temperature.

GRILLED CAULIFLOWER STEAKS

Steps:

• Preheat grill to medium-high heat and lightly oil the grate.
• Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl. Set aside.
• Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Reserve florets for another use.
• Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick. Remove any remaining small leaves from each steak. Place the 4 steaks on a baking sheet.
• Brush one side of the steaks with some of the oil mixture. Place steaks on the grill, oiled side down; grill for 5 minutes. Brush more oil mixture on top of the steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.