All aboard for a smoking hot grilled cauliflower dish served over a creamy onion sauce. It’s at 80 Thoreau, right inside the old train depot, at Concord, Mass, and it’s What’s Cooking!

Grilled Cauliflower

Cauliflower ingredients:

• 1 head cauliflower, sliced into 1″ thick steaks
• 1 onion, diced
• 2 cloves garlic, sliced
• 1 anchovy, chopped
• ½ tsp chili flakes
• ½ cup white wine
• 1 cup vegetable stock, or water
• 3 Tbsp evoo
• salt & pepper
• 4 oz Arpeggio cheese (or similar soft washed rind stinky cheese), sliced

Salad ingredients:

• 4 oz baby greens
• 1 Tbsp minced shallot
• 1 tsp dijon mustard
• 2 Tbsp champagne vinegar
• ½ cup evoo
• ½ cup cream
• 2 tsp whole grain mustard
• 1 Tbsp chopped parsley

Method

1. Preheat oven to 350 degrees.
2. Put a saute pan over medium heat, add the olive oil and onions. Season liberally with salt and pepper.
3. Cook the onions, stirring frequently, until golden. Add the garlic, anchovy and chili flake. Continue cooking until the onions have caramelized to a nice brown.
4. Add the wine and cook until almost dry. Then add the vegetable stock, bring to a simmer and let cook 2-3 minutes.
5. Place the cauliflower slabs into a roasting pan in a single layer.
6. Pour the onion mixture over the cauliflower, making sure to distribute evenly. Cover loosely with foil and cook in the oven for 30 minutes, or until the cauliflower is tender, but not too soft.
7. Let the cauliflower cool in the liquid – this will help it absorb all the flavors. This step can be done up to a day ahead.
8. While it is cooling, make the vinaigrette. Whisk together the shallot, dijon and vinegar in a bowl. Season with salt and pepper. Slowly whisk in the evoo.
9. Remove the cauliflower from the cooking liquid. Put the cauliflower on a sheet pan or tray. Put the liquid and all the onion, etc bits in a saucepan.
10. Cook the liquid and onions over medium heat until the liquid has almost reduced completely. Add the mustard and cream. Continue cooking, letting the cream reduce slightly. Hold warm.
11. Pre-heat the grill to medium-high.
12. Drizzle the cauliflower with a touch of olive oil, season with salt and pepper.
13. Grill it on the first side for 3 minutes, until starting to char. Flip the cauliflower and grill on the second side for 2 minutes. At this point, place the cheese slices over the cauliflower and close the grill. Cook for one more minute, or until the cheese is melted.
14. Toss the greens with the vinaigrette.
15. Spoon a small bit of the cream sauce onto each plate. Follow with the cauliflower steak and top with a mound of the dressed greens. Sprinkle with the chopped parsley.