Togarashi Grilled Cauliflower With Grilled Spring Onions And Plums.

1. 1

   Pour 1/2 C olive oil into a bowl and whisk in salt to taste, togarashi and paprika.

2. 2

   Slice onions in half, and slice cauliflower into steaks (planks), through the middle of the head. Add to the olive oil/spice marinade.

3. 3

   Preheat indoor or outdoor grill to high heat, and clean grill grates. When hot, add onions and cauliflower and grill on each side 3-4 minutes until lightly charred. Remove from the grill when done, and set aside.

4. 4

   Slice plums into wedges or large slices and brush with olive oil. Place on the grill and cook 2 minutes per side, until tender, juicy and you get grill marks

5. 5

   In a small food processor, combine garlic cloves, cilantro, mint (reserve a few mint leaves for garnish later), sunflower seeds, and salt to taste. Pulse 7-8 times, until ground up and mealy. Add 4-5 T olive oil and pulse again, to get a thick pesto-like consistency.

6. 6

   To plate the dish: Layer onions and cauliflower on a plate or platter (if serving family style), sprinkle around grilled plums and herb sauce, garnish with fresh mint leaves and drizzle with olive oil. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.