Time: 1 hour 30 min.
Complexity: easily
Servings: 4-6

Cauliflower is cut into neat steaks and briefly soaked in brine before grilling. Pair these vegetable steaks with a homemade tomato and fennel relish. Serve it on top of the cauliflower and enjoy the combination of vibrant flavors and smoky notes.

Ingredients:

• 1 head cauliflower, cut into 1cm thick steaks, stem left on (about 700g)
• 1/4 cup red wine vinegar
• 2 tablespoons of sugar
• 1.5 tsp crushed fennel seeds
• 2 plum tomatoes, diced
• Extra-virgin olive oil, for greasing

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, wine vinegar, sugar, fennel seeds, plum tomatoes

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Preparation:

Step 1
• Place the cauliflower slices in a large zip-lock plastic bag or baking dish. Dissolve 3 tablespoons of coarse salt in 5 cups of water and pour over the cauliflower. Set aside for 45 minutes.
Step 2
• Meanwhile, in a small saucepan, combine the vinegar, sugar, fennel seeds, and 1/4 teaspoon salt and heat over medium heat for 5 minutes. Add the tomatoes and cook, stirring, until softened, another 2 minutes. Set aside.
Step 3
• Preheat an outdoor grill or grill pan over medium heat.
Step 4
• Drain the cauliflower and pat it dry with paper towels. Brush with olive oil and grill, covered, until lightly charred and crisp-tender, about 6 minutes per side. Serve the steaks garnished with tomato relish.

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