Beaten and Grilled Cauliflower

Last summer, the shape of the hip for the treatment of cauliflower was to treat it like a steak.

It was something that started in restaurants and fast positive impact on the amateur chefs. Most recipes call for cutting a head of cauliflower in thick sheets lasting for cooking. Tiles are often seasoned and grilled, and the result is a delicious dinner, awesome and important.

But I recently read about a completely new approach to cooking cauliflower, the key to everything. The website published a fascinating kitchendaily.com food recipe for spicy roasted cauliflower whole in which the entire head with a cumin yogurt sauce covered with spices, then slow roasted. The result is a bit crispy on the outside and tender on the inside, which was cut like a pie.

I had to try it. But he also had to adapt. Finally, it is summer, and I firmly believe that everything done on the grill needs to be done on the grill. I also wanted a crispy outside himself, something tasty and a little salty, but also go to play with the contrast of texture in the tender.

My solution is well seasoned almond flour and egg mixture. I have just the opposite head of cauliflower in a bowl with this coating, then place them on the grill right side up. Note that the trick without burning to get the outside offer, is a gentle heat. Indirect cooking is the best bet for this recipe.

PULP and grilled cauliflower

1	large cauliflower
Half	Cup of almond flour
1	Egg
1	All-soup Grain Dijon mustard
1	Water in the soup
Half	Tablespoon lemon juice
1	Teaspoon smoked paprika
1	Teaspoon kosher salt
Quarter	Teaspoon black pepper
	Splash Hot Sauce

Preheat a grill on medium heat and then prepare for indirect cooking. In a charcoal grill, bank the coals to one side. In a gas grill, turn off the burner on one half of the grill. Cover a large sheet of baking paper.

Use a kitchen knife to cut the leaves and stem protrudes from the bottom of cauliflower. No cut on the head; You wish to remain intact.

In large enough to pitch the flat head cauliflower accommodate container, combine almond flour, egg, mustard, water, lemon juice, smoked paprika, salt, pepper and hot sauce. Overthrow of the cauliflower in the bowl, rotating and shifting to cover as completely as possible with the mixture.

Place the cauliflower head on the right side of the prepared pan. Empty a total mixture of almond flour in the bowl over the cauliflower right so that it is well covered. Cauliflower is set (on leaf) on the coldest side of the grid. Cover the grill and cook for 1 hour or until lightly on the outside and soft on the inside (you can by inserting a kitchen knife in the middle to check) browned.

Let the fresh cauliflower for 5 minutes, then cut into pieces like a pie. Ingredients for 4 people.

Per Serving Calories 130 (54% fat), 7 g fat (1 g Sat), 45 mg cholesterol, 620 mg sodium, dietary fiber 5 g Carbohydrates 11 g, 7 g protein