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Broiled Cauliflower Steaks with Parsley and Lemon
Ingredients
- Cauliflower:
- 2 large heads cauliflower (2 to 2 1/2 pounds each)
- Kosher salt
- Two 13 1/2-ounce cans unsweetened coconut milk
- 2 tablespoons coriander seeds, lightly crushed
- 1 teaspoon red pepper flakes
- Vinaigrette:
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 2/3 cup extra-virgin olive oil
- Gremolata:
- 1 cup flat-leaf parsley leaves, chopped
- Zest of 1 lemon
- 2 medium cloves garlic, minced
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