Grilled Cauliflower with Avocado Cilantro Aioli and Toasted Paprika Breadcrumbs

Name: Grilled Cauliflower with Avocado Cilantro Aioli and Toasted Paprika Breadcrumbs
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 head cauliflower, cut into steaks; 2 tablespoons avocado oil; to taste, salt and ground black pepper; 1 ripe avocado; 2 separated egg yolks, room temperature; 1 clove garlic; 1 lime, juiced; 1 cup cilantro, leaves and stems; 2 tablespoons avocado oil; to taste, salt; 1 ⁄2 cup panko breadcrumbs; 2 tablespoons extra virgin olive oil; 1 teaspoon smoked paprika; pinch salt; toasted pepitas; leaves cilantro

HE COOKS® @hecooksco

Grilled cauliflower steaks get smoky and sweet over high heat, then meet a silky avocado cilantro aioli and smoky paprika breadcrumbs. The result is a vibrant, plant-forward dish with layers of char, creaminess, and crunch.

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Ingredients

30 minutes

4 servings

For the Cauliflower
1 headcauliflower, cut into steaks
2 tablespoonsavocado oil
to taste, salt and ground black pepper
For the Avocado Cilantro Aioli
1ripe avocado
2separated egg yolks, room temperature
1 clovegarlic
1lime, juiced
1 cupcilantro, leaves and stems
2 tablespoonsavocado oil
to taste, salt
Toasted Paprika Breadcrumbs
1⁄2 cup panko breadcrumbs
2 tablespoonsextra virgin olive oil
1 teaspoonsmoked paprika
pinchsalt
For Garnish
toasted pepitas
leavescilantro

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Steps

30 minutes

1

Cut the Cauliflower: Remove outer leaves and trim the stem, leaving the core intact. Slice the cauliflower into 1-inch-thick “steaks.” Some florets will fall away. Save them for another use.
2

Blanch the Cilantro: Bring a small pot of salted water to a boil. Blanch the cilantro leaves and stems for 10 seconds, then immediately shock in ice water. Drain well and squeeze dry.
3

Grill the Steaks: Heat a grill or cast-iron pan over medium-high until hot. Brush cauliflower steaks with avocado oil and season with salt and pepper. Cook for 5–6 minutes per side until deeply charred and fork-tender.
4

Make the Aioli: In a blender, combine the avocado, egg yolks, garlic, lime juice, cilantro, and salt. Blend until smooth. With the motor running, drizzle in avocado oil until emulsified and creamy.
5

Toast the Breadcrumbs: Warm olive oil in a skillet over medium heat. Add panko and smoked paprika. Stir until golden and crisp, about 3 minutes. Season with a pinch of salt and set aside.
6

Plate the Dish: Spread avocado cilantro aioli on the plate. Lay grilled cauliflower steaks on top. Scatter with toasted breadcrumbs, pepitas, and cilantro leaves. Serve immediately.