Coliflor Glaseada Recipe

Prep the cauliflower

Trim leaves and remove the stem base so the cauliflower sits flat, keeping the head whole. Rinse and pat dry. Score the top in a crosshatch pattern about 1/4" deep to allow glaze penetration.

Slice the red onion thinly into half-moons for a slight raw accompaniment, and set micro greens and cilantro aside in the refrigerator until plating. Cut limes in half; reserve one for juice and the other for garnish.

Build the glaze

In a small saucepan over medium-low heat, combine tamarind concentrate, minced chipotle, minced habanero (use gloves or avoid touching eyes), brown sugar, apple cider vinegar, soy sauce, minced garlic, smoked paprika, salt and pepper, and 4 tbsp water. Whisk to combine.

Bring mixture to a gentle simmer and cook 4–6 minutes, stirring occasionally, until slightly thickened and glossy. If glaze becomes too thick, add water 1 tsp at a time to reach a brushable consistency.

Remove from heat and whisk in 1 tbsp olive oil (and optional 1 tbsp butter if using) to slightly emulsify and mellow heat. Taste and adjust seasoning: more sugar for sweetness, more vinegar for tang, or extra chipotle for smokiness.

Strain the glaze through a fine-mesh sieve into a bowl to remove solids for a smooth finish, pressing to extract as much flavor as possible. Reserve warm for brushing; keep a small amount aside for drizzling at the end.

Preheat and oil

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the whole cauliflower with neutral oil and season lightly with 1/2 tsp of the salt and a pinch of black pepper so the exterior chars evenly.

Place the cauliflower directly on the grill, stem-side down. Grill 6–8 minutes without moving to develop good char, then rotate 90° and grill another 6–8 minutes. Use tongs to gently turn the cauliflower to char all sides (about 20–30 minutes total), testing with a knife: it should be tender when pierced at the core.

During the last 6–8 minutes of grilling, brush the warm tamarind-chipotle-habanero glaze over the cauliflower every 2 minutes, allowing it to caramelize but not burn. Continue turning and glazing so all sides build a glossy lacquer.

If using a grill pan and the exterior is browning too quickly, move the cauliflower to indirect heat or lower the flame and continue cooking until tender.

Once cooked through and glazed, remove the cauliflower to a cutting board and let rest 5 minutes.

If you reserved extra glaze, warm it slightly and finish by spooning or brushing a final thin layer over the cauliflower for shine.

Carefully slice the glazed cauliflower into 6–8 wedges or cut into large florets. Arrange on a platter or individual plates atop a bed of micro greens.

Scatter the thinly sliced red onion and cilantro leaves over and around the cauliflower. Squeeze fresh lime juice over the dish to brighten flavors and garnish with additional micro greens if desired.

Optional: drizzle any remaining glaze sparingly and finish with a light pinch of flaky sea salt and a grind of black pepper. Serve warm.