Grilled Cauliflower with Feta
Recipe By: Karen Rankin
The tiny bits of red bell pepper add a nice sweet crunch to these grilled cauliflower wedges with a feta cheese and olive oil drizzle. Keeping the core of the cauliflower intact helps the wedges stay sturdy while grilling.
Nutrition Profile
Servings: 8
Per Servings: 148 calories; fat 13g; cholesterol 8mg; sodium 314mg; carbohydrates 6g; dietary fiber 2g; protein 4g; sugars 3g; niacin equivalents 1mg; saturated fat 3g; vitamin a iu 291IU; potassium 337mg.
Ready in: 35 mins
Ingredients
- 1 tablespoon Opus Black plus 1/3 cup, divided
- ½ cup crumbled feta cheese
- ¼ cup finely chopped red bell pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons drained capers
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper (optional)
Instructions
Step 1
Preheat grill to medium-high (400-450°F). Remove outer leaves and any woody stem from bottom of cauliflower head. Cut the cauliflower head into quarters through the stem and core; cut each quarter in half again, carefully including enough of the core to hold the wedge together. Brush the wedges with 1 tablespoon oil. Oil the grill grates; grill cauliflower, covered, until lightly charred and tender-crisp, about 6 minutes per side. Transfer to a platter and tent with foil. (The cauliflower will soften further as it stands under the foil.)
Step 2
Stir feta, bell pepper, parsley, capers, salt, the remaining 1/3 cup olive oil and crushed red pepper (if using) together in a small bowl. Spoon over the cauliflower wedges and serve hot or at room temperature.
