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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Blackened Cauliflower, Remoulade
cajun
vegetarian
blackened
main
cast-iron
Thick cauliflower slabs blackened like a steak, the florets catching the spice, served on cold mustard remoulade.
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RECIPE
Blackened Cauliflower, Remoulade
Thick cauliflower slabs blackened like a steak, the florets catching the spice, served on cold mustard remoulade.
Prep20 mins
Cook18 mins
Total38 mins
Servings4
cajun
vegetarian
blackened
main
cast-iron
Ingredients
- 2 heads cauliflower, cut in 1-inch slabs
- 3 tbsp blackening rub
- 5 tbsp butter, melted
- 3/4 cup mayonnaise
- 2 tbsp creole mustard
- 1 tbsp cider vinegar
- 2 tbsp cornichons, minced
- 1 tsp cayenne
- 1 tsp kosher salt
Preparation
1
Cut through the core so each slab holds together. The loose florets are cook's treats.
2
Whisk the mayonnaise, creole mustard, vinegar, cornichons and cayenne into remoulade and chill it.
3
Steam the slabs 5 minutes until barely tender. Raw cauliflower blackens on the outside long before the middle is edible.
4
Dry them well, brush with melted butter and coat in the rub.
5
Heat the pan dry over high until smoking, then blacken the slabs 4 minutes per side without moving them.
6
Serve on a bed of cold remoulade so the temperature contrast lands.
Servings and Nutrition
Number of Servings in Blackened Cauliflower, Remoulade4
Nutrition for 1 serving (1 slab)
390Calories (kcal)
8Protein (g)
18Carbs (g)
33Fat (g)
Protein 8.0g8%
Carbs 18.0g18%
Fat 33.0g74%