GRILLED CAULIFLOWER STEAKS

GRILLED CAULIFLOWER STEAKS image

Yield 2 mains

Number Of Ingredients 11

Ingredients

1 to 2 small (2 pound) heads cauliflower (if you're cutting the cauliflower into steaks, you'll need 2 heads)
2/3 cup raisins
¼ cup tequila (or fruit juice)
1 cup toasted peanuts (or pumpkinseeds)
12 tablespoons (6 ounces, 1 ½ sticks) butter (if all that butter scares you, use 3 ounces butter and 3 ounces olive oil)
4 garlic cloves, peeled and chopped
1 to 2 tablespoons Mexican hot sauce (like Tamazula, Valentina or Búfalo)
Ground black pepper
Salt
About 1/3 cup chopped cilantro or parsley
Several tablespoons grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan

Steps:

Trim away any of the cauliflower's stem that protrudes beyond the head, then set the cauliflower head on your cutting board and cut it into 2-inch pieces. Alternatively, cut the cauliflower into 1-inch "steaks": With a large knife, trim off a half inch or so from both the right and left side of the head (this gives you two flat sides; save trimmings to sprinkle on a salad), then cut what remains into slabs. Arrange the cauliflower on a large plate in a single layer, cover with plastic and microwave on at 100% until crisp-tender, about 5 minutes. Uncover, season with a little salt and let cool. Heat a gas grill to medium-high or light a charcoal fire and let it burn until the coals are covered with gray ash and the fire is quite hot. While the grill is heating, in a small, microwave-safe bowl combine the raisins and tequila (or juice). Cover and microwave on high for 30 seconds. Without uncovering, let cool to room temperature. Scoop the raisins into a food processor and pulse a few times until roughly chopped. Add the peanuts (or pumpkinseeds) and continue to pulse, 6 or 8 times, until roughly chopped. Transfer the mixture to a medium heat-proof bowl. Melt the butter in a small (1- to 2-quart) saucepan over medium heat. Cook, swirling the pan regularly for a couple of minutes, until the butter is richly golden brown. Add the garlic and stir for a minute, then pour into the bowl with the raisin/nut mixture. Stir in the hot sauce, 3 tablespoons water, about ½ teaspoon black pepper and, if you're not using salted butter, a little salt. Liberally brush the cauliflower on both sides with the buttery part of the mixture, sprinkle with salt and grill it until warm through and richly marked with by the grill grates, about 4 to 5 minutes per side. Remove to warm dinner plates. Rewarm the buttery mixture, stir in the chopped cilantro or parsley and spoon over the cauliflower steaks. Sprinkle with the cheese and it's ready. Use any veggie. Use sauce for pasta.