Friday, September 26, 2014
Battered and Grilled Whole Cauliflower
I've held onto this recipe for several months because, quite frankly, I was a bit afraid of trying. The word "battered" threw me for a loop, guess I was thinking of something fried. I wasn't sure if the "batter" would adhere to the cauliflower, but it did and it's quite easy. The recipe calls for almond flour which I had never used and really didn't want to buy an entire package, so I picked up 1/2 cup in the bulk section of Earthfare. It's a very fine flour, gluten-free (for those of you avoiding gluten, you would know much better its properties than I know). Don't try substituting all-purpose flour....I think it would come out gummy and maybe have a pasty flavor.
It's a really simple recipe but you must, must, must use smoked paprika. WOW! What a great flavor! It wouldn't be the same if you substituted regular sweet paprika.
The recipe gives directions on using a gas or charcoal grill of which we have neither. We have the standing George Foreman grill and so I started the cauliflower on medium (#3) for 45 minutes. When I checked it, it was still quite firm so I turned the heat to high (#5) and let it cooked covered for another 30 hour. Perfect.
I served this with Chicken Tikka Masala (recipe to come) and Papadum bread for a perfect dinner. So glad there are leftovers.
BATTERED and GRILLED WHOLE CAULIFLOWER (4-6 servings)
1 large head cauliflower
1/2 cup almond flour
1 Tbsp whole-grain Dijon mustard
1 Tbsp water
1/2 Tbsp lemon juice
1 tsp smoked paprika
1 tsp kosher salt
1/4 tsp ground black pepper
Splash hot sauce
Heat a grill to medium-high then prepare it for indirect cooking. On a charcoal grill, bank the lit coals to one side. On a gas grill, turn off the burners on one half of the grill. Coat a large sheet of foil with cooking spray.
Use a paring knife to trim away any leaves and protruding stem from the bottom of the cauliflower. Be careful not to cut into the head; you want it to remain intact.
In a shallow bowl large enough to fit the overturned head of cauliflower, whisk together the almond flour, egg, mustard, water, lemon juice, smoked paprika, S&P, and hot sauce. Overturn the cauliflower into the bowl, turning and moving it to coat it as completely as possible with the mixture.
Set the head of cauliflower right side up on the prepared foil. Spoon any of the almond flour mixture remaining in the bowl over the cauliflower, making sure it is evenly coated. Set the cauliflower (on the foil) on the cooler side of the grill. Cover the grill and cook for 1 hour, or until lightly browned outside and tender inside (you can check by inserting a paring knife at the center).
Let the cauliflower cook for 5 minutes, then slice wedges as you would a pie.
Recipe Source: Chattanooga Times Free Press (AP), 7-9-14, Food Section