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Broiled Cauliflower Steaks with Parsley and Lemon
Ingredients
  • subheading: Cauliflower:
  • 2 large heads cauliflower (2 to 2 ½ pounds each)
  • Kosher salt
  • Two 13 ½-ounce cans unsweetened coconut milk
  • 2 tablespoons coriander seeds, lightly crushed
  • 1 teaspoon red pepper flakes
  • subheading: Vinaigrette:
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • ⅔ cup extra-virgin olive oil
  • subheading: Gremolata:
  • 1 cup flat-leaf parsley leaves, chopped
  • Zest of 1 lemon
  • 2 medium cloves garlic, minced
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