Grilled Cauliflower w/ Tahini Honey Vinaigrette

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There’s nothing like grilling in the summertime. Since Chef Bae and I both work in restaurants and our schedules are crazy busy, when we have a day off we love to have a date day and end it with a meal we cook together. This week’s meal we decided to make a grilled cauliflower salad with a tahini honey vinaigrette. It’s super simple, quick and healthy meal on it’s on or as a side dish.

Nutritional facts about Cauliflower:

  • Vitamin C helping the liver remove damaging, aging toxins (keeps that skin young!)

  • Antioxidants helps prevents cancer and the progression of tumors by stopping the cancerous cells from spreading.

  • Another compound, indole-3-carbinol, appears to lowers estrogen. This also helps prevent cancer of the breast and the prostate.1

Nutritional facts about Tahini a.k.a. Sesame Seeds:

  • Tahini is ground sesame seed that is formed into a paste.

  • Contains two types of fiber – sesamin and sesamolin – that can lower “bad” cholesterol and prevent HBP.

  • Contains high amounts of calcium, potassium, magnesium and zinc.1

 

Grilled Cauliflower w/ Tahini Honey Vinaigrette

Grilled Cauliflower Ingredients:

  • 1 head of cauliflower

  • ½ c pepitas (pumpkin seeds)

  • ½ c olive oil

  • ½ tsp salt

  • ¼ tsp pepper

  • Cilantro, optional topping

  • Dill, optional topping

  • Pickled onions (recipe below)

Tahini Honey Vinaigrette Ingredients:

  • ½ c tahini

  • 2 tbsp honey

  • 1 medium lime

Pickled Red Onions Ingredients:

  • 1 large red onion

  • 2 cloves of garlic

  • 1 tsp red pepper flakes

  • ½ c white wine vinegar

  • ½ c water

  • ½ c sugar

  • 2 Pickling jars

  • For the salad:

Heat up grill. You’ll want to wrap the grates in foil so the cauliflower doesn’t fall through.

Pre-heat oven to 350

Cut cauliflower into florets and place in bowl. Toss cauliflower with olive oil salt and pepper. Cauliflower should be well coated. Once grill is ready, place cauliflower on foil side of grill and cover. You want to be able to taste the smokiness in the cauliflower from the grill. Cook on one side for 7-8 minutes and turn for another 5 minutes or until tender.

*Quick tip: If grill is too hot and the cauliflower is starting to get to dark, remove from the grill and finish cooking in the oven*

While cauliflower is on the grill, grab a baking sheet pan and place pepitas on sheet pan and toast for 5 minutes. You should start to smell them toasting from the oven and they get a tint of brown.

For the dressing:

In a mixing bowl, place tahini, honey and lime juice and whisk mixture until uniformed.  

 

In bowl, toss warm cauliflower, pepitas and a few sprigs of cilantro and dill. Place half of the sauce on bottom of the serving platter. Place cauliflower mixture on top and garnish with pickled red onions, cilantro and dill. Serve additional dressing on the side.

 

Pickled Red Onions

In medium saucepan, combine water, sugar, vinegar and red pepper flakes and bring to a boil to make sure the sugar is dissolved.

Cut onion in half and slice ¼” thick and put slices in pickling jar. Slice garlic cloves into fourths and place in jar. Once vinegar mixture is boiling, pour liquid over onions and garlic and cover.

You can make this well in advanced. Since they’re pickled they will last a very long time in the refrigerator.

 

Healthy Livin'T. Cole