1 medium head cauliflower, sliced into ½ inch “steaks” (keep stem intact)
4 small red potatoes, boiled whole in salted water for 12 minutes, and sliced ¼ inch thick
2-3 Tablespoon olive oil, plus ¼ cup more for the dressing
1 teaspoon ground cumin
1 teaspoon smoked paprika
3 limes; 1 teaspoon zest and juice from two; the extra lime sliced for garnish
1 fresh clove garlic, grated
¼ cup fresh cilantro, chopped fine
2 stalks green onion or 1 tablespoon fresh scallion, sliced thin
*special equipment; grill pan
Heat the grill pan or outdoor grill to medium-high heat. In a large bowl toss the prepared cauliflower and potatoes with 2-3 tablespoons of the olive oil with salt, pepper and cumin. Use thongs to place the vegetables on the hot grill. Cook about 5-8 minutes or until dark grill marks appear. A little bit of blackening is good, just don’t char the entire thing. Carefully flip the vegetables over to grill the other side. It will probably take 3 batches to grill everything.
While the vegetables are grilling, make the dressing. In a small bowl, whisk together; lime juice, zest, smoked paprika, cilantro, salt and pepper Drizzle in the olive oil while whisking to incorporate it well.
When the vegetables are done grilling place them on a plate alternating the cauliflower with the potato for beautiful presentation. Spoon the dressing over all of the vegetables evenly and garnish with the chopped green onion and lime slices. This is delicious on its own; but would make a great side kick to any grilled protein.