Grilled Cauliflower with Spicy Tomato Sauce
Too many wasted meals of grilled vegetable plates for the vegetarian diner at restaurants had left me a little cynical. That changed this summer as we experimented with grilling. There was lots of grilled corn, grilled stuffed tomatoes, grilled potato kebabs and this grilled cauliflower with a spicy tomato sauce.
I tried to cut the cauliflower into “steaks”. Does that sound hard? It is. I salvaged two “steaks” from one head of cauliflower and then tried to cut the rest into about 1 inch thick large pieces. Then I drizzled them with olive oil and a generous shower of sea salt. Onto the grill they went. Grilled cauliflower has a crunchier bite than sauted, and it gets a nice char that’s unobnoxiously smokey and gives it this great, deep balance to the fresh cauliflower-ness.
The spicy tomato sauce was the best Indo-Italian fusion I’ve experienced since this Roasted Tomato Vindaloo Sauce.
In case you’re wondering, we had this with Paneer Makhani and Crunchy Whole Spiced Potatoes.
Grilled Cauliflower with Spicy Sauce
This spicy Indo-Italian tomato sauce is as tasty over pasta as it over grilled cauliflower.
- 1 head of cauliflower
- 1 onion, coarsely chopped
- 2-3 cloves garlic, chopped
- 1/2 inch piece ginger. peeled and chopped
- 1 jalapeno, chopped (remove seeds for less spice)
- 3 juicy tomatoes, coarsely chopped or a 28 ounce can of stewed tomatoes
- 1/4 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Salt to taste
- Attempt to cut the cauliflower into 1/2 inch thick steaks. Fail and then cut in 1/2 inch thick smaller pieces.
- Drizzle with olive oil and a generous shower of sea salt.
- Grill or roast in oven until edges are crisp. (If you use the oven, I suggest broiling for a few minutes towards the end).
- In a blender or food processor, puree onion, garlic and ginger.
- Drizzle about a tablespoon of olive oil in a tall stockpot. Add the onion-garlic-ginger puree and cook on medium heat stirring frequently to make sure it doesn\'t burn. Cook for about 5 minutes.
- If using fresh tomatoes, puree the tomatoes. Add to the tomatoes to the stockpot. Mix in the spices.
- Cook uncovered on medium low heat for about 25 minutes.
- Plate the cauliflower and drizzle the sauce over and serve hot.
- Add water if the sauce is too thick. Add a sprinkle of sugar if it\'s too tart or spicy.