2 tsp + 1 tsp (10 mL + 5 mL) ground cumin, divided
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground coriander
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground pepper
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) cayenne
1/4 cup (60 mL) olive oil, divided
1 large cauliflower, about
1 3/4 lbs (795 g)
3/4 cup (175 mL) wild rice
1/4 cup (60 mL) chopped walnuts
2 cups (500 mL) cherry tomatoes
1/4 cup (60 mL) white vinegar
1/2 cup (125 mL) pitted dates
Directions:
In a small bowl, mix 2 tsp (10 mL) cumin, ginger, coriander, salt, pepper, cinnamon and cayenne. Stir in 3 tbsp (45 mL) olive oil.
Cut the cauliflower into 1-inch (2.5-cm) thick steaks. Rub the steaks and any leftover pieces that are big enough to rest on the grates of the grill with spice mixture. Reserve pea-sized pieces of cauliflower.
Cook the wild rice according to package directions. During the last 15 minutes of cooking time, add the small cauliflower pieces into the rice. Cook until rice is cooked and cauliflower is tender. Drain any excess water, then stir in chopped walnuts.
Build a campfire. When it’s reduced to hot coals, set up a grate overtop. If cooking on a barbecue, set heat to medium-high.
To make tomato-date jam, heat a cast-iron pan on grill. Pour in remaining oil and cherry tomatoes. Cook until tomatoes are blistering and tender, about 6 minutes.
Add vinegar, dates and remaining cumin. Cook while stirring until the dates are very soft and the tomatoes have released their juices, about 7 minutes. If mixture is dry, add 2 to 3 tbsp (30 to 45 mL) water and stir. Remove from heat and set aside.
Place cauliflower steaks on grill. Cook until golden brown, tender and charred around the edges, about 12 minutes, flipping halfway through cooking time. If cauliflower is getting too charred, move it to a cooler part of the grill or adjust the coals.
Divide wild rice among plates, then top each with cauliflower steak and garnish with cherry tomato-date jam.
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