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    Grilled Cauliflower - America's Test Kitchen

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    Ronnie Ries
    This recipe provides instructions for grilling cauliflower wedges to achieve a tender interior and browned exterior. The cauliflower is first microwaved in a salt and sugar solution to season and partially cook it. It is then grilled briefly to develop color and flavor on both cut sides and the rounded edge. The finished grilled cauliflower is topped with olive oil, chives, and served with lemon wedges.

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    © All Rights Reserved
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    Grilled Cauliflower - America's Test Kitchen

    Uploaded by

    Ronnie Ries
    930 views2 pages
    This recipe provides instructions for grilling cauliflower wedges to achieve a tender interior and browned exterior. The cauliflower is first microwaved in a salt and sugar solution to season and partially cook it. It is then grilled briefly to develop color and flavor on both cut sides and the rounded edge. The finished grilled cauliflower is topped with olive oil, chives, and served with lemon wedges.

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    Grilled Cauliflower _ America's Test Kitchen

    Original Title

    Grilled Cauliflower _ America's Test Kitchen

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    This recipe provides instructions for grilling cauliflower wedges to achieve a tender interior and browned exterior. The cauliflower is first microwaved in a salt and sugar solution to season and partially cook it. It is then grilled briefly to develop color and flavor on both cut sides and the rounded edge. The finished grilled cauliflower is topped with olive oil, chives, and served with lemon wedges.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    930 views2 pages

    Grilled Cauliflower - America's Test Kitchen

    Uploaded by

    Ronnie Ries
    This recipe provides instructions for grilling cauliflower wedges to achieve a tender interior and browned exterior. The cauliflower is first microwaved in a salt and sugar solution to season and partially cook it. It is then grilled briefly to develop color and flavor on both cut sides and the rounded edge. The finished grilled cauliflower is topped with olive oil, chives, and served with lemon wedges.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    7/20/2021 Grilled Cauliflower | America's Test Kitchen

    Grilled Cauliflower
    SERVES Serves 4 to 6
    TIME 40 minutes
    WHY THIS RECIPE WORKS

    To make grilled cauliflower with a tender interior and a


    flavorful, nicely browned exterior, we first microwaved it until it
    was cooked through and then briefly grilled it to pick up color
    and flavor. To ensure that the cauliflower held up on the grill
    without falling through the grate and to provide sufficient
    surface area for browning, we cut the head into wedges.
    Dunking the cauliflower in a salt and sugar solution before
    microwaving seasoned it all over, even in the nooks and
    crannies.

    INGREDIENTS BEFORE YOU BEGIN

    *
    1 head cauliflower (2 Look for cauliflower with densely packed florets that
    pounds) feels heavy for its size. Using tongs or a thin metal spatula
    to gently flip the wedges helps keep them intact. This dish
    ¼ cup salt
    stands well on its own, but to dress it up, serve it sprinkled
    2 tablespoons sugar with 1 tablespoon of Pistachio Dukkah (see related
    2 tablespoons content).
    extra-virgin olive oil
    INSTRUCTIONS
    1 tablespoons minced fresh
    chives 1 Trim outer leaves of cauliflower and cut stem flush
    with bottom. Cut head through core into 6 equal wedges so
    lemon wedges
    that core and florets remain intact.

    https://www.americastestkitchen.com/recipes/9897-grilled-cauliflower/print 1/2
    7/20/2021 Grilled Cauliflower | America's Test Kitchen

    2 Whisk 2 cups water, salt, and sugar in medium bowl


    until salt and sugar dissolve. Holding wedges by core,
    gently dunk in salt-sugar mixture until evenly moistened
    (do not dry—residual water will help cauliflower steam).
    Transfer wedges, rounded side down, to large plate and
    cover with inverted large bowl. Microwave until
    cauliflower is translucent and tender and paring knife
    inserted in thickest stem of florets (not into core) meets no
    resistance, 14 to 16 minutes.

    3 Carefully (bowl and cauliflower will be very hot)


    transfer cauliflower to paper towel–lined plate and pat dry.
    (Microwaved cauliflower can be held at room temperature
    for up to 2 hours.)

    4 Brush cut sides of wedges with 1 tablespoon oil.


    Place cauliflower, cut side down, on grill over medium-
    high heat and cook, covered, until well browned with spots
    of charring, 3 to 4 minutes. Using tongs or thin metal
    spatula, flip cauliflower and cook second cut side until
    well browned with spots of charring, 3 to 4 minutes. Flip
    again so cauliflower is sitting on rounded edge and cook
    until browned, 1 to 2 minutes.

    5 Transfer cauliflower to large platter. Drizzle with


    remaining 1 tablespoon oil, sprinkle with chives, and serve
    with lemon wedges.

    https://www.americastestkitchen.com/recipes/9897-grilled-cauliflower/print 2/2

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