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Broiled Cauliflower Steaks with Parsley and Lemon

Alex Guarnaschelli
  • 170 minutes
  • Serves 8 to 10

INGREDIENTS

2

large heads Cauliflower

1 cup

Flat-leaf parsley, leaves

2

medium cloves Garlic

1

Lemon, Zest of

2 13 1/2 ounce cans

Coconut milk, unsweetened

2 tbsp

Dijon mustard

2 tbsp

Lemon juice, fresh

2 tbsp

Coriander seeds

1

Kosher salt

1 tsp

Red pepper flakes

2/3 cup

Olive oil, extra-virgin

2 tbsp

Red wine vinegar