Makes 4 servings
1/2 cup Stubb’s Sweet Black Pepper Anytime Sauce
4 cauliflower “steaks”, cut 3/4- to 1-inch thick (center cut from 1 or 2 large heads of cauliflower)
Pinch each of salt and pepper
4 ears fresh corn on the cob, husk and silks removed
A little oil or butter
1 tablespoon Stubb’s Pork Rub
1/2 small red onion, diced
1 red bell pepper, seeds and ribs removed, diced
3 scallions, rinsed and sliced
Small handful cilantro leaves roughly chopped
Juice of 1 lime, or more to taste
Salt and pepper to taste
3/4 cup Cotija or Feta cheese, crumbled
Cut the cauliflower steaks: cut from the top of the cauliflower down to through the stem, cutting four 3/4- to 1-inch thick planks or “steaks”. Place the cauliflower steaks in a large bowl and slather the Anytime Sauce all over them. Let them marinate for 15 minutes to one hour. Meanwhile, prep the ingredients for the corn salad.
Heat the grill to medium-high heat.
Rub the corn with a little oil or butter and sprinkle the rub all over the cobs. Place the corn directly on the hot grill, turning occasionally, until it is charred in spots and cooked through. Set aside on a plate to let cool. To grill the cauliflower, sprinkle both sides of the cauliflower steaks with a little salt and pepper. Grill for about 3 minutes per side. Put them on a plate and cover with foil to keep warm until serving. (Be careful to not let them get too charred as the sauce does contain sugar which will burn.)
Carefully cut the corn off of the cobs with a knife. (It works best if you hold the cob upright in a large bowl and cut downward, the kernels falling around the cob in the bowl.) Add in the diced red onion and bell pepper, plus the scallions, cilantro, lime juice and some of the cheese; toss to combine. Season to taste with salt and pepper, and even a little more of the rub if you choose to.
Plate the warm cauliflower steaks and top them with the corn salad. Sprinkle the rest of the cheese on top and serve immediately.
This recipe is brought to you by Culinary Pirate.