Best 4 Grilled Cauliflower Wedges With Herb Tarator Recipes

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GRILLED CAULIFLOWER WEDGES WITH HERB TARATOR



Grilled Cauliflower Wedges With Herb Tarator image

Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished and crisp, the interior turns sweet and nutty, offering deep meaty smokiness that can satisfy vegetarians and carnivores. And although a whole grilled cauliflower looks impressive, it is far easier to cut it into wedges to reduce the cook time and to provide more surface area to get charred and caramelized. Pair with an earthy Lebanese-style tarator for an easy weeknight dinner. Tarator is a Middle Eastern tahini sauce that is brightened with a heavy dose of lemon. Eaten throughout Eastern Europe and the Middle East, tarator can either be a cold cucumber soup, a yogurt-based dip, or a sauce. Sometimes walnuts or stale bread are added. I learned this version of tarator from my friend Elham Abi-Ghanem, who is of Lebanese heritage.

Provided by Hetty McKinnon

Categories     Cauliflower     Almond     Garlic     Dill     Mint     Lemon Juice     Coriander     Cumin     Herb     Vegetable     Vegetarian     Grill/Barbecue

Number Of Ingredients 15

Tarator
¼ cup sliced or slivered almonds
2 garlic cloves, finely grated
1 cup chopped dill
½ cup mint leaves
½ cup tahini
⅓ cup fresh lemon juice
Kosher salt, freshly ground pepper
Cauliflower and assembly
1 small cauliflower (about 1½ lb.)
¼ cup extra-virgin olive oil (for drizzling)
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. turmeric
Handful of tender herbs (such as dill, mint, parsley, cilantro, basil, and/or chives)

Steps:

  • Tarator
  • Toast almonds in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Transfer to a small bowl and let cool. Set aside for serving.
  • Blend garlic, dill, mint, tahini, and ⅓ cup water in a blender or food processor until a thick paste forms. Add lemon juice and blend again, adding an additional 1-2 Tbsp. water if sauce is too thick. It should be easily spreadable but not runny. Season with salt and lots of pepper.
  • Cauliflower and assembly
  • Remove outer leaves and trim stem from cauliflower so it sits flat. Cut cauliflower into 4 wedges.
  • Whisk oil, coriander, cumin, turmeric, and a big pinch of salt in a large bowl to combine. Add cauliflower and coat in oil. The cauliflower can fall apart easily, so handle with care and use your fingers to work oil into the uneven surface.
  • Prepare a grill for medium-high heat (if using a charcoal grill, bank most of the coals on one side of the grill). Place cauliflower, cut side down, on grate over hottest part of grill and grill, undisturbed, until char marks form, about 3 minutes (you can carefully lift to check, but try not to move too much). Turn over onto other cut side and grill, undisturbed, until grill marks form, about 3 minutes. Turn onto uneven floret side and slide over to cooler part of grill or reduce heat to low and cover with lid. Grill until tender (if a bamboo skewer easily slides through the thickest part, it's done), 10-15 minutes. (And if you don't have a grill, you can do this in a grill pan over high. Once pan is very hot, add cauliflower, reduce heat to medium-high, and cook both cut sides as above. When you turn cauliflower over onto uneven floret side, reduce heat to low and cover pan with foil to finish cooking.)
  • To serve, spread some tarator onto individual plates or a platter. Arrange cauliflower wedges on top and dollop remaining tarator over. Scatter mixed tender herbs and almonds on top.

GRILLED POTATO WEDGES WITH FRESH HERBS



Grilled Potato Wedges with Fresh Herbs image

Elevate your potatoes with a few fresh herbs and olive oil. Easy to make and can be customized to suit your tastes!

Provided by Bren

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 pounds russet potatoes
½ cup olive oil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Greek oregano
2 tablespoons chopped fresh parsley
½ teaspoon salt
1 serving cooking spray

Steps:

  • Scrub potatoes and cut lengthwise into 2-inch wedges.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain.
  • Stir olive oil, chives, oregano, and parsley together in a large, flat dish. Place potatoes into the oil mixture and turn to coat.
  • Preheat an outdoor grill for medium-high heat and spray the grate with cooking spray.
  • Place potatoes onto the hot grill and cook until lightly golden, 7 to 10 minutes. Flip potatoes, adjust the heat to high and grill for another 5 minutes. Add salt to the remaining oil and herb mixture. Add grilled potatoes, turn to coat, and serve.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 26.8 g, Fat 18.2 g, Fiber 3.4 g, Protein 3.2 g, SaturatedFat 2.5 g, Sodium 204 mg, Sugar 1.2 g

GRILLED CAULIFLOWER WEDGES



Grilled Cauliflower Wedges image

This meal is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. -Carmel Hall, San Francisco, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 5

1 large head cauliflower
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
Optional: Lemon juice, additional olive oil and pomegranate seeds

Steps:

  • Remove leaves and trim stem from cauliflower. Cut cauliflower into 8 wedges. Mix turmeric and pepper flakes. Brush wedges with oil; sprinkle with turmeric mixture., Grill, covered, over medium-high heat or broil 4 in. from heat until cauliflower is tender, 8-10 minutes on each side. If desired, drizzle with lemon juice and additional oil, and serve with pomegranate seeds.

Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED CAULIFLOWER



Grilled Cauliflower image

I got something like this at a restaurant and it was wonderful.

Provided by ziola1039

Categories     Side Dish     Vegetables     Cauliflower

Time 35m

Yield 4

Number Of Ingredients 4

1 head cauliflower, cut into thick slices
1 tablespoon olive oil
1 tablespoon brown sugar
2 teaspoons seasoned salt (such as LAWRY'S®)

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Sprinkle cauliflower slices on both sides with olive oil, brown sugar, and seasoned salt.
  • Cook cauliflower on the grill until char marks appear, 2 to 3 minutes per side. Transfer to a grill-safe pan with a lid, cover, and continue cooking on grill until tender, about 20 minutes.

Nutrition Facts : Calories 81 calories, Carbohydrate 11.5 g, Fat 3.6 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 502.9 mg, Sugar 6.7 g

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