RECIPES - MISCELLANEOUS
GRILLED CAESAR SALAD
6-8 small-medium Hearts of Romaine, sliced in half lengthwise through the core
Olive Oil
Salt & Pepper
1/2 Cup Thick Caesar Salad Dressing
Garnish:
Parmesan Cheese Shavings or Shredded
Anchovies (Optional)
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Preheat grill to medium high.
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Brush all romaine halves with olive oil on both sides and season with salt and pepper.
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Place on grill and cook for 2-3 minutes per side, until nicely charred.
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Place 2 cooked romaine halves one each plate and drizzle with caesar salad dressing.
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Garnish with anchovies (optional), cheese and serve.
GRILLED CAULIFLOWER STEAKS
2 heads cauliflower
1/2 cup extra virgin olive oil
2 tsp. minced onion
1 tsp. garlic powder
2 tsp. paprika
1 lemon juiced
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Prepare basting oil: mix olive oil, minced onion, garlic powder, paprika and lemon juice in a
bowl and whisk together. Set aside.
•
Rinse head of cauliflower and remove leaves. Cut off any existing stalk so cauliflower sits flat
on cutting board when turned upright.
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With a large sharp knife, slice head of cauliflower right down the middle. Cut into 1 inch
steaks and lay on baking tray. Note: each slice will not be usable as a steak – the “steaks” will
be cut from the center of the head where the core unites all the florets. Place the larger florets
that fall away in a large plastic sealable bag. Set aside.
•
Using a basting brush coat both sides of “steaks” with basting oil.
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Pour remaining oil over florets in plastic bag, seal and shake until coated.
•
Grill cauliflower “steaks” and florets on medium heat for 10-15 minutes/side. Keep an eye on
them so they don’t burn.
•
Remove from grill and serve immediately.
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