Food: Cauliflower in Full Bloom

I ordered a side of cauliflower the other day while lunching with a friend at Stanford Shopping Mall. We were aiming for a quick bite since we each had other engagements to attend in the evening. So we walked into my favorite eatery and in addition to a fried chicken sandwich, which I highly recommend, I opted for steamed cauliflower, which I didn’t realize until I took a bite, it was curry flavored. I don’t know about you, but although I love curry mixed with veggies, and some form of protein, I don’t care for it on cauliflower. Since cauliflower has a unique taste and one it takes time getting used to, adding the wrong flavors tend to play tricks on your taste buds and curry with cauliflower is just not the best of combo in my opinion based on decades of enjoying my family’s Mediterranean cuisine . But that’s me. You might think otherwise and that’s perfectly fine. But since Saturday, I’ve craved cauliflower, grilled to perfection in the oven and tossed around or a side dip which would be the best added flavors imaginable – like this one:

INGREDIENTS
2 medium heads of cauliflower, each cut into 2-3 (1 1/2 inch) steaks
1 cup Panko bread crumbs    {I will omit this part and go straight to grill, and serve}
1/3 cup raw sesame seeds
kosher salt and black peppers
1 egg, beaten  {If you intend to omit the Panko also, then do away with the beaten egg since its only for holding together the Panko and the cauliflower}
extra virgin olive oil, or sesame oil, for brushing

POMEGRANATE CITRUS PONZU SAUCE
1/2 cup low sodium soy sauce
1/3 cup freshly squeezed clementine or orange juice
juice of 1 lime
2 tablespoons rice vinegar
1 inch fresh ginger grated
2 tablespoons honey
2 tablespoons chili sauce
seeds from 1 pomegranate
fresh cilantro for serving {more}

Serve as a side to a great piece of grass-fed steak if you need protein – otherwise, enjoy this wonderfully put together veggie dish.

If you plan to simply make the cauliflower dish dinner, then follow it up with an easy Baklava alternative 

– to avoid a sugar surge – you can alternate suggested nuts for walnuts, and cut out the honey syrup to a drizzle – or like me – go naked, honey-less 🙂

 

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