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1
Chop cauliflower into small to medium pieces, place in bowl. Toss with a small amount of oil, salt and pepper. Make clear spot in bottom of bowl - add garlic puree and toss evenly amongst cauliflower pieces.
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2
Toss with a small amount of oil, salt and pepper. Make clear spot in bottom of bowl - add garlic puree and toss evenly amongst cauliflower pieces.
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3
Chop Carrot top greens finely and spread among cauliflower pieces.
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4
Place cauliflower on grill safe basket or platter and begin grilling as it will take the longest to cook. I choose to keep the grill at a high heat for this, being that cauliflower takes so much longer to cook.
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5
Place shishito peppers right onto the rack of the grill - you will turn these every few minutes until they begin to char and pop. At that point they must be removed and set to the side to cool.
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6
Chop romaine into rough chunks about 1 inch in size or to your preference. I just chop across the entire heart and cut chunks 1 inch in width or rip with fingers. It's very rustic and will reduce in size as it grills so do not chop too small.
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7
Cut lemon into chunks and squeeze juice of lemon across the surface of the romaine. Afterwards, toss lightly with oil [I prefer Walnut for depth], seasonings of choice [salt, pepper and paprika are my favorites] Place on grill basket or platter and begin to grill.
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8
You will watch all items and ensure that they grill and brown but do not overcook. Unless of course, you prefer your cauliflower blackened. Outside of that - watch for the romaine to begin browning and wilting. It is done at that point. This is why I keep the two items separate - to ensure neither is over or under cooked.
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9
After the peppers have slightly cooled, slice into pieces or mince - set to side. I prefer to leave about half of the seeds with the peppers as I cut them. You may prefer to rinse seeds out and pat dry before cutting. Shishito Peppers are not hot and have an amazing flavor.
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10
Combine in large bowl the cauliflower mixture, romaine and shishito peppers and toss gently. I usually wear one disposable glove for this.
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11
Apply 1 - 2 tsp oil of choice to utensil or hands and toss gently all around mixture. I prefer a mixture of walnut and sesame to give the dish additional depth. Avocado Oil would be a nice oil as well.
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12
Sprinkle in desired amount of toasted quinoa into bowl and toss with salad as desired and serve. If desired, I also love to top with Marcona Almonds.
