Grilled Cauliflower with Jalapeno Lime Butter
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
SERVES: 4
Ingredients
Jalapeño-Lime Butter
¼ cup butter
½ jalapeno, deseeded and minced
1 teaspoon lime zest
¼ teaspoon salt *see note
Grilled Cauliflower
½ head cauliflower chopped into 1.5 inch florets
2 tablespoons olive oil
juice of 1 lime (roughly 1.5 tablespoons)
medium heat, 5 min
Instructions
Jalapeño-Lime Butter:
Place all ingredients in a small food processor and blend. It is much easier to blend the jalapeño if it is pre-diced. You may need to double the recipe to blend properly in a larger food processor.
Grilled Cauliflower:
Pre-heat grill over to high heat.
Toss the cauliflower in the olive oil and lime juice.
Grill the cauliflower on a vegetable grilling tray, reduce heat to medium and cook for 5 minutes.
Turn the cauliflower and cook, keeping an eye on it (and stirring/flipping frequently), until it reaches desired ‘done-ness’. We cooked ours for 5 more minutes and served it ‘al dente’!
Serve cauliflower immediately, topped with the jalpeño-lime butter
Notes
* I used unsalted butter. If you use salted butter, leave the salt out.
Make sure to cut your jalapeño up into small pieces before putting it in the food processor (NOT what is pictured), it will make it much easier to get it blended into the butter.
From sweetpeasandsaffron.com