Grilled Cauliflower with Chipotle Apricot Glaze

A Grill, sides, Vegan post written by on August 12, 2013

Grilled Cauliflower with Chipotle Apricot Glaze

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Grilled Cauliflower with Chipotle Apricot Glaze

I often have more intentions than time – especially towards the end of a seasonal peak of some fruit or vegetable. They leave me awkwardly struck with concepts that sound a lot more promising than reality. It’s a common problem with seasonal cooking. When I began receiving CSAs for the first time, I was inundated with buckets of bitter arugula for a month or so. As soon as I began to master cooking everything with arugula, they would suddenly disappear without notice, replaced with something else, equally plentiful and marvelously frustrating. I thought my food blog would help me keep up with handfuls of half-baked ideas for future improvements, but then as time passed I felt uneasy about sharing unfinished recipes. I’m a bit of an obsessive-compulsive person at times. I like perfection. I pick at the details. I unravel everything just to put them back together. I like process. I want seeds and sprouts. I want slow-growing ideas.

This space has been a rushed business without the repetitions I adore and I have plans to change that. My plan began with this site’s makeover. As you can see, it is still undergoing changes on a weekly basis. Once I am finished we can talk about the details, but you can actually read it on a phone now and that’s exciting. In the meantime, I plan on posting a new routine that I am tackling – bread making. Not just any bread, but San Francisco sourdough. I‘m going to start making my own starter this week so I can make my usual weekly loaf. I eat bread quite often as a snack with bits and pieces of things I find in the fridge. It’s a simple thing that I love. A slice of bread with butter and radish. A slice of bread and avocado with coconut jam. A slice of bread and honey. One photo. One slice. I can’t wait to start.

IMG_2595 2 Grilled Cauliflower with Chipotle Apricot Glaze

First, let me begin with this particularly pleasant, but unrefined concept I’ve been hiding away: a chipotle apricot glaze. Since starting this recipe over a month during my 4th of July adventure, I haven’t been able to get any more market apricots. It’s rather maddening. The apricots disappeared almost overnight and I was reluctant to buy store-bought apricots. I don’t have a reason. I think I obsess about going to the market to find treasures so the grocery store leaves me with a sense of disappointment because it’s so predictable. I’m also madly in love with apricots from our farmer’s market. The pits come off so easily it’s a joy to break one open to study the cavity.

This particular glaze is a bit of a trial and a bit of error. I began with inspiration from the Ideas in Food Blog where I saw a miso-apricot “idea.” I made my own with grilling and fiery intentions. I wanted it spicy and smoky. I wanted heat. I chose chipotle. I left out miso. It worked wonderfully grilled, but when I tried oven-roasting the chipotle-apricot cauliflower, it was too tart. I think the recipe should be revised for the oven. An oven apricot glaze without charcoal or wood needs more salt. I think you could use miso but there’s nothing smoky about that … I’ll definitely revisit this idea next year. If I can remember…

 

An Apricot Chipotle Glaze for Grilled Cauliflower:

1 cauliflower, sliced into steaks or broken up into chunks.

12 fresh apricots

1 TB apricot preserve

1 chipotle pepper {or more, if you’ll like it hot}

¼ c canola oil

miso/salt to taste {dark miso is saltier than yellow or white miso, so use accordingly}

 

+ Process ingredients in a blender or food processor for a minute or two. Salt to taste using miso if roasting, plain salt if grilling. Heat contents on low heat and allow to cool before glazing. I like to let the marinade sit a bit for flavors to “grow.” Brush glaze onto cauliflower and grill until the edges get slightly singed. When grilling, I like to re-glaze as I rotate and cook the cauliflower on direct heat.

 





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2 Responses to “Grilled Cauliflower with Chipotle Apricot Glaze”

  1. I love this, your whole blog and your photography! Stunning-all of it.

    • phi says:

      Thank you so so much. I’m blushing with embarrassment because I stalk your blog/pinterest and this is akin to having a celebrity visit your messy house.

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