Grilled Cauliflower with Chimichurri and Burrata
This dish is heaven and making it with white, purple, and orange cauliflower makes it a technicolor dream meal. Pair with any sort of grilled meat, green salad, or tomato plate. Note that if you don't feel like firing up the grill, you can sear the cauliflower in a pan with equal success.
Ingredients
1 bunch each parsley, dill, and cilantro, finely chopped
2 small red spring onion, diced
2 cloves garlic or 4 garlic scapes, minced
2 tbsp red wine or sherry vinegar
1/4 cup olive oil
1 tbsp capers, minced
2 heads cauliflower, any color or a mix, core removed and heads cut into 1 inch thick steaks
2 balls burrata
Method
- Combine everything except for the cauliflower and burrata to make a chunky pesto
- Heat the grill (or a frying pan) to medium high heat
- Drizzle the cauliflower liberally with olive oil and season with salt and pepper
- Sear or grill until the outside is deeply caramelized, flip and repeat
- Tear the burrata into 4 pieces
- Serve the cauliflower with a chunk (or two) of burrata and a hefty spoonful of the chimichurri
