When you’re updating your menu for fall, consider adding this Chili Grilled Cauliflower and Cabbage with Avocado Spread — it’s a flavor-packed vegetarian option that works as a side or an entrée, too.
Recipe and photo courtesy of California Avocado Commission
Makes 8 servings
The Cabbage and Cauliflower
1 small red cabbage head (about 1 pound)
1 small cauliflower head (about 1 pound)
¼ c. olive oil
1½ T. chili powder
1 t. sea salt
The Avocado Puree
2 ripe, Fresh California Avocados
1 t. lemon juice
The Gremolata
1 c. loosely packed flat-leaf parsley
1 clove garlic
Zest from ½ lemon
Preheat the grill to medium heat, around 350˚F. Remove the leaves/greens from the head of cauliflower and trim any browning part of the cauliflower stem, leaving as much stem as possible. Cut the cauliflower in half and cut each half into four wedges, making sure to cut through the stem for each wedge (this will hold each wedge together). Repeat with the head of cabbage. For cauliflower that is more on the tender side, blanch the whole head of cauliflower for 4 minutes before cutting into wedges and placing on grill.
In a small bowl, combine the olive oil with the chili powder and sea salt. Brush the oil on each wedge of cauliflower and cabbage. Place on the grill and cook, turning once, until the vegetables are charred and just tender; around 15 minutes.
While the vegetables are grilling, peel and remove the pit from the avocados. Place in a bowl and mash/whip with a spoon. Add the lemon juice and salt, continuing to whip until mostly smooth. Alternatively, place the avocados, lemon juice, and salt in a food processor and run until smooth.
Next, mince the parsley, garlic, and lemon zest together until well combined and minced finely.
Spread the avocado puree on a serving platter and top with the grilled vegetables. Sprinkle with the parsley mix before serving.
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