Grilled Cauliflower with Capers and Preserved Lemon


Grilled Cauliflower with Capers and Preserved Lemon
Makes 4-6 servings

Ingredients:
1 medium head of cauliflower, broken into medium-large florets
3 tablespoons melted butter
2 tablespoons capers, drained
2 tablespoons preserved lemon*, finely chopped
2 tablespoons extra virgin olive oil

Directions:
Preheat a charcoal or gas grill.

Prepare the dressing by mixing together the preserved lemons, capers and olive oil. Set aside.

Toss cauliflower florets with melted butter until well coated.

Preheat a vegetable grilling basket until smoking, then add the cauliflower. Grill, tossing occasionally, until the cauliflower is tender and slightly charred.  Toss immediately with the dressing to allow the hot cauliflower to soak in all the lemony goodness.  Dish can be served hot, warm or at room temperature.

*Preserved lemons are available in specialty and ethnic grocery stores, or online.  Or you can make them yourself using THIS RECIPE.

©BURP!

Preserved Lemons


Preserved Lemons

Ingredients:
4 lemons
4 tablespoons kosher salt
Juice of 4 additional lemons

Directions:
Scrub the lemons thoroughly before cutting them into quarters.  Place the quarters, a few at a time into a sterilized canning jar, sprinkling them with salt and pressing them down after each addition.  Close the jar.
Leave the jar at room temperature for for 3 to 4 days, checking occasionally to ensure that the lemons are still covered with lemon juice. If needed, open the jar and press the lemons down as much as you can, then add fresh lemon juice to cover them entirely.

Close the jar and leave in a cool place for at least a month. Before using, scoop out and discard the pulp, and rinse the lemon peel under the tap to get rid of the salt.  Preserved lemons will keep in the refrigerator for up to a year.

©BURP!