Grilled Cauliflower with Candied Ginger, Pine Nuts, and Raisins
Servings
8-12people
Cook Time Passive Time
1hour 1 hour 20 minutesfor cooling and draining the cauliflower
Servings
8-12people
Cook Time Passive Time
1hour 1 hour 20 minutesfor cooling and draining the cauliflower
Ingredients
Instructions
  1. Bring a large pot of generously salted water to a boil. Have ready a large bowl of ice water.
  2. Meanwhile, cut the cauliflower straight through the stem to divide it in half. Cut several slits along the full length of the cauliflower stem on the cut side of each half; be careful not to cut so deep that you remove any florets or slice through to the other side.
  3. Place the cauliflower in the boiling water and cook until it is just tender and a little translucent along the edges but still crisp, 3 to 4 minutes. After 2 minutes, check the cauliflower for doneness, and continue to check every minute so that it does not overcook; test doneness not with a knife but instead by looking at it and, if necessary, poking it with a spoon.
  4. Immediately transfer the cauliflower to the ice bath and let stand until completely cool, 15 to 20 minutes. Drain the cauliflower and set aside in a colander for at least 1 hour, until thoroughly dry.
  5. Meanwhile, place the raisins in a small saucepan and enough wine to cover the raisins. Bring to a boil over medium heat. Remove the pan from the heat and let stand until the raisins are softened and cool enough to handle, 10 to 15 minutes.
  6. With a slotted spoon, transfer the raisins to a cutting board. Coarsely chop them and return them to the wine. Set aside.
  7. In a jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, maple syrup, lemon zest and juice, shallot, candied and fresh ginger, pine nuts, chile flakes, the reserved raisins and wine, and salt to taste. Cover and shake vigorously until well blended. Taste and adjust the seasoning. Set aside.
  8. Prepare a high-heat grill, or preheat the oven to 450°F and line a baking sheet with parchment paper.
  9. Lightly season the cauliflower with salt and pepper and brush with olive oil.
  10. If grilling, place the cauliflower halves cut side down on the grill and cook until well marked. Flip them and cook until well marked on the rounded side. Continue to cook, turning the cauliflower as necessary, until tender and brown all over, about 20 minutes total.
  11. If roasting, place the cauliflower cut side down on the baking sheet and roast until lightly browned and tender, 15 to 20 minutes.
  12. Place the cauliflower halves in a large shallow bowl and pour over the topping. Serve hot.