12-Year White balsamic · Garlic olive oil · Gluten Free · Sicilian Lemon balsamic · Tuscan Spice blend · Vegetables ·Mar 26, 2024

Loaded Grilled Cauliflower

Name: Loaded Grilled Cauliflower
Ingredients: 2 large heads of cauliflower; 1/4 cup Fustini’s Garlic olive oil; 1-2 teaspoons Fustini's Tuscan Spice blend; Kosher salt and fresh ground black pepper; 2 cups shredded cheddar cheese; Ranch dressing for drizzling; 8 slices of cooked bacon, crumbled; 2 tablespoons finely chopped chives; 1 cup mayonnaise; ¼ cup buttermilk; 1 garlic clove, minced; 1 teaspoon Fustini’s Garlic olive oil; ½ onion, grated, rinsed and squeezed; 2 tablespoons chives, finely sliced; 2 tablespoons parsley, finely chopped; 1 tablespoon dill, finely chopped; 1 tablespoon Fustini’s 12 Year White balsamic; 1 tablespoon Fustini’s Sicilian Lemon balsamic; ¼ teaspoon paprika; pinch of salt; Freshly ground black pepper, to taste

Ingredients

2 large heads of cauliflower
1/4 cup Fustini’s Garlic olive oil
1-2 teaspoons Fustini's Tuscan Spice blend
Kosher salt and fresh ground black pepper
2 cups shredded cheddar cheese
Ranch dressing for drizzling
8 slices of cooked bacon, crumbled
2 tablespoons finely chopped chives

1 cup mayonnaise
¼ cup buttermilk
1 garlic clove, minced
1 teaspoon Fustini’s Garlic olive oil
½ onion, grated, rinsed and squeezed
2 tablespoons chives, finely sliced
2 tablespoons parsley, finely chopped
1 tablespoon dill, finely chopped
1 tablespoon Fustini’s 12 Year White balsamic
1 tablespoon Fustini’s Sicilian Lemon balsamic
¼ teaspoon paprika
pinch of salt
Freshly ground black pepper, to taste

Directions

Remove and discard leaves from each cauliflower head, then trim the stem so that the cauliflower can lie flat on the cutting board, leaving the core intact. Cut each cauliflower into thick &ldquo,steaks&rdquo, about 3/4" thick. Reserve any loose florets to cook with the steaks. In a small bowl, whisk together olive oil and Tuscan Spice blend. Season mixture with salt and pepper.
Heat a grill or grill pan to medium. Brush one side of each steak with olive oil mixture and place the brushed side down on the grill. Brush the top sides with olive oil mixture and cook until tender and both sides are charred in spots, about 8 minutes per side. Top each cauliflower with cheese and cook until melty. Toss any extra florets in the olive oil mixture and grill, turning often, until charred and tender, about 6 minutes. Drizzle cauliflower with ranch dressing, then sprinkle the cooked bacon and chives on top.
Mix mayonnaise, buttermilk, garlic, olive oil, onion, chives, parsley, dill, balsamics, paprika, salt and pepper with a whisk until well blended. Store dressing in a tight sealing container in the refrigerator for up to a week.

Loaded Grilled Cauliflower