Grilled cauliflower with avocado and mint remoulade

Name: Grilled cauliflower with avocado and mint remoulade
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 2 small heads of cauliflower (800-900 g each); 7-10 Tbsp Salt; 2 TEASPOONS Cumin (cumin seed); 5 Limes; 3 TABLESPOONS demerara sugar; 3/4 -1 Tsp Cayenne pepper; 4 TABLESPOONS Sunflower oil; 6-8 Stem(s) Mint; 2 ripe avocados (about 250 g each); 7-10 Tbsp Pepper; 125 g Schmand

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

2 small heads of cauliflower (800-900 g each)
7-10 Tbsp Salt
2 TEASPOONS Cumin (cumin seed)
5 Limes
3 TABLESPOONS demerara sugar
3/4 -1 Tsp Cayenne pepper
4 TABLESPOONS Sunflower oil
6-8 Stem(s) Mint
2 ripe avocados (about 250 g each)
7-10 Tbsp Pepper
125 g Schmand

Directions

1
Clean and wash the cauliflower and blanch it for 3-5 minutes in abundant boiling salted water. Rinse the cauliflower under cold water, drain and allow to cool
2
Finely crush cumin in a mortar. Wash 1 lime, grate dry and finely grate the peel. Squeeze 3 limes (7-8 tbsp. juice) and mix with the grated zest, cumin, brown sugar, cayenne pepper and approx. 1 tsp. salt. Finally, stir in the oil
3
Cut a thick slice out of the middle of each cauliflower. Cut loose lateral florets in half. Place the cauliflower on a plate and brush with the marinade
4
Squeeze 2 limes. Wash the mint, shake dry and cut or chop the leaves into fine strips. Cut avocados in half, remove seeds. Peel the flesh. Coarsely mash avocado, lime juice and mint with a fork. Season with salt and pepper, fold in sour cream loosely
5
Carefully place the cauliflower on a preheated grill rack (or aluminium tray) and grill for 10-15 minutes. Serve with avocado and mint remoulade