Grilled Chipotle Lime Cauliflower Steak, Shrimp with Zucchini Noodle Salad & Corn on the Cob
8oz-1 lb. uncooked deveined and shelled shrimp. Wash, pat dry. Reserve 1-2 Tbsp of the dressing for the zucchini salad along with 1-2 minced or crushed garlic cloves,(depending on how many shrimps you use) and a dash more olive oil. Marinate shrimp while making the salad and the cauliflower steaks. Sauté or grill last since they cook up quick.
Corn on the Cob:
Grilled or steamed however you prefer it. A quick option is to steam corn for a few minutes,
set aside until Cauliflower is nearly done and throw on the grill for a few more minutes.
Grilled Chipotle Lime Cauliflower Steaks:
Serves 4 to 6
* 2 large heads cauliflower
* 1/4 cup olive oil
* 2 limes, zested and juiced
* 2 cloves garlic, finely grated
* 1 teaspoon honey or agave syrup
* 2 tablespoons paprika
* 1 tablespoon chipotle powder
* 1 teaspoon salt
* 1/4 cup finely chopped cilantro leaves
* Lime wedges, to serve
Remove the leaves on each cauliflower head and trim the stem end until you can set the cauliflower flat on the cutting board. Use a large, sharp knife to trim off the sides, then cut the cauliflower into 3 to 4 thick "steaks." Reserve the florets that fall away for another recipe.
Whisk the olive oil with the lime juice in a small bowl. Whisk in the grated garlic and honey or agave syrup. In a separate bowl, mix the lime zest, paprika, chipotle, and salt. Heat a gas or charcoal grill to medium. Brush one side of each cauliflower steak with the olive oil mixture and sprinkle generously with the chipotle powder mixture. Place the seasoned side down on the hot grill. Brush the tops with the olive oil mixture and season with the chipotle mix. Cover the grill and cook for 5 to 6 minutes. Remove the lid and carefully flip the cauliflower.
Cook covered for an additional 5 minutes or until done to your desired texture. Sprinkle with chopped cilantro and serve immediately with lime wedges on the side.
Note: The cauliflower steaks can also be roasted in the oven on
parchment paper or foil at 450 degree oven.
Chilled Zucchini Noodle Salad:
Serves 6 to 8 as a side dish
To serve hot or warm you can sauté the spiraled zucchini in small amount of oil
for just a couple min, more than a couple minutes will make them mushy.
Prep time: 10 minutes
*1/4 cup extra-virgin olive oil
*1/4 cup freshly squeezed lime juice (from 2 to 4 limes)
*1/4 cup loosely packed fresh cilantro leaves and tender stems
*1 small jalapeño, seeded and ribs removed, chopped
*1 tablespoon honey
*1 teaspoon Dijon mustard
*1 small clove garlic, peeled
*1/4 teaspoon kosher salt, plus more as needed
Make the dressing:
Place all the ingredients in a blender and blend until smooth.
Taste and season with more salt as needed.
*2 1/4 pounds zucchini (about 6 medium), ends trimmed and spiralized, or 3 (10.7-ounce) packages store-bought zucchini noodles (about 7 1/2 cups zoodles)
*1/2 cup loosely packed chopped fresh cilantro leaves and tender stems
*1/3 cup shelled, salted, and roasted pistachios
Make the salad:
Place the zucchini noodles and cilantro in a large bowl. Pour over the dressing
and toss to combine. Top with the pistachios and serve immediately.
Fresh lime accompanies the warmth of chipotle and pairs fabulously with a chilled glass of Great Frogs Vintners White. Enjoy!
Make ahead: The dressing can be made up to a day ahead and stored in an airtight container in the refrigerator.