If it’s not grilling weather, this recipe from Chef Constantine Kalandranis of 8 North Broadway in Nyack and Harrison’s 273 Kitchen can also be done in the oven. Not a fan of almonds? Any toasted nut or seed works well here. Serves 4-6
• 1 head cauliflower, cut into large chunks (so they don’t fall through the grill grates)
• ½ cup olive oil
• 1 clove garlic, minced
• 1 tsp sumac
• 1 Tbsp fresh dill, chopped
• 1 Tbsp fresh parsley, chopped
• juice of 1 lemon
• ½ cup crumbled feta cheese (goat feta preferred)
• 1 cup toasted almonds
• salt and pepper to taste
1. Preheat grill to medium-high. Coat the cauliflower with olive oil, garlic, and sumac, and season with salt and pepper.
2. Grill on the first side until the cauliflower is dark brown, about five minutes. Flip cauliflower, and continue to cook, moving it around the grill as necessary, until the second side is nicely browned.
3. Transfer cauliflower to a bowl, and add herbs, lemon juice, and feta. Sprinkle with toasted almonds and serve.
What’s a summer cookout without a drink by the grill? We asked Shai Kessler, owner of Reed Street Bottle Shop in Coxsackie, and Brendon O’Brien, craft beer director at DeCicco & Sons, to provide the perfect wine and Hudson Valley craft beer pairings for our grilling recipes.
“Grilled cauliflower is such a great, often-overlooked accompaniment to a wonderful beer. It would be a shame to drink anything other than this wild ale, [which] has a lemon finesse and slightly tart character that just wants to be guzzled down as you reach for that next piece of browned cauliflower.” —O’Brien
“A skin-contact Gruner Veltliner with body and texture, [its] notes of green banana, minerality, and subtle peppery thing on the finish make for a perfect pairing with these bold Mediterranean flavors.” —Kessler