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.