Grilled Cauliflower With Date & Pistachio Gremolata
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Grilled Cauliflower With Date & Pistachio Gremolata
Recipe By Courtney Roulston
Ingredients
1 whole head cauliflower
⅓ cup (80 ml) Squeaky Gate extra virgin olive oil
sea salt and pepper to taste
1 tsp ground cumin
Gremolata
4 large medjool dates, pitted, chopped
⅓ cup pistachio nuts, chopped
½ cup flat leaf parsley, chopped
½ cup mint leaves, chopped
1 lemon, juice and peel, julienne
½ clove garlic, minced
Method
Preheat a griddle pan to a medium heat. Chop the cauliflower into 2 cm wedges or florets, leaving the outside leaves intact. Drizzle the cauliflower with 30 ml of the oil and sprinkle with cumin and sea salt.
Grill the cauliflower for 4 minutes each side, or until it is slightly charred and tender. Remove from the grill and place onto a serving plate.
Place the dates, pistachio nuts, parsley and mint into a bowl. Peel 4 strips from the outside of the lemon and finely cut the strips into a fine julienne. Add the lemon strips, lemon juice, garlic, remaining oil and a pinch of salt and black pepper into the bowl. Toss to combine.
Scatter the gremolata all over the cauliflower before serving.
