Barbecue spiced cauliflower with peaches, nuts and herb dressing

 From WSJ

4 servings

This was a very interesting mix of flavors.  I’ll probably play with the sauce a bit more next time.  I steamed the cauliflower instead of boiling it - why waste the good stuff?

Photos 8/4/24

INGREDIENTS:

2 heads of cauliflower, sliced thru the stem into 1” wedges

6 Tbsp plus 1/2 cup olive oil, divided

1/4 cup BBQ spice rub or smoked paprika

2 Tbsp sugar

Kosher salt

1 bunch green onions, chopped

1/4 cup fresh parsley leaves

1/4 cup fresh cilantro leaves

1/4 cup fresh mint leaves, plus extra to garnish

1 clove garlic

1.5 Tbsp apple cider vinegar, plus more to taste

4 ripe, firm peaches, sliced into 1/4 - 1/2” wedges

1 packed cup pecans, toasted and roughly chopped (I used toasted sliced almonds)

DIRECTIONS:

1) Steam the cauliflower to just shy of al dente, 3-5 minutes.  Drain and toss dry. 

2) Meanwhile, preheat grill to medium high or an oven to 425 degrees.  In a large bowl, toss the cauliflower with 6 Tbsp olive oil, spice rub, sugar and a generous pinch of salt.  Grill seasoned florets until caramelized on all sides and soft throughout, 12-15 minutes.  

3) Prep sauce.  Place green onions, parsley, cilantro mint and garlic in a food processor and pulse until roughly chopped.  Add vinegar, 1/2 cup olive oil and a pinch of salt and pulse a few more times until chunky.

4) Combine peaches and nuts in a medium bowl and toss to combine.  To serve, arrange grilled cauliflower across a serving platter.  Drizzle generously with dressing and top with peach-nut mixture.  Garnish with extra mint if desired.