Grilled cauliflower with avocado and mint remoulade

Name: Grilled cauliflower with avocado and mint remoulade
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 small cauliflower coal (800-900 g each); 7-10 Tbsp salt, pepper; 5 Limes; 7-10 Tbsp Cayenne pepper, cumin; 2-3 TABLESPOONS demerara sugar; 4 TABLESPOONS Sunflower oil; 5-6 Stem(s) Mint; 2 ripe avocados; 125 g Schmand; 7-10 Tbsp Aluminium grill trays

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Something different for the grill! Instead of vegetable skewers or sausages, today the cauliflower steak shines on the grill. In combination with the avocado remoulade a dream come true!

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

2 small cauliflower coal (800-900 g each)
7-10 Tbsp salt, pepper
5 Limes
7-10 Tbsp Cayenne pepper, cumin
2-3 TABLESPOONS demerara sugar
4 TABLESPOONS Sunflower oil
5-6 Stem(s) Mint
2 ripe avocados
125 g Schmand
7-10 Tbsp Aluminium grill trays

Directions

1
Clean and wash the cauliflower and blanch it one by one in plenty of boiling salted water for 3-5 minutes. Lift out, drain and let cool down briefly.
2
Wash organic lime hot, dab dry, finely grate the peel. Squeeze the organic limes and 2 further limes. Mix juice, peel, approx. 1 tsp salt, 1⁄2 tsp cayenne pepper, 2 tsp cumin and brown sugar.
3
Finally, stir in the oil.
4
Cut out 1 thick slice from the middle of each cauliflower. Cut loose lateral florets in half. Place the cauliflower on a plate, brush with the marinade and leave to stand for approx. 30 minutes.
5
For the remoulade, squeeze 2 limes. Wash the mint, shake dry, pluck off the leaves and chop. Cut avocados in half, remove seeds. Remove the flesh. Crush avocados, lime juice and mint with a fork.
6
Loosely fold in sour cream. Season to taste with salt and pepper.
7
Carefully place the cauliflower on the hot grill or in aluminium bowls. Grill for 5-7 minutes on each side. With avocado and mint remoulade anri