Ann Cox Eastes from Kroger made Loaded Grilled Cauliflower, Watermelon Salsa and Roasted Bananas Foster. Find more recipes online at www.kroger.com
LOADED GRILLED CAULIFLOWER
1 head cauliflower, trimmed
4 t olive oil
1 c shredded sharp cheddar cheese
¼ c chopped green onions
1 jalapeno pepper, diced or sliced and seeds removed if desired
2 slices bacon, cooked, drained and crumbled
Coat grill grate with cooking spray. Preheat grill to medium heat. Slice cauliflower vertically into ¾-inch steaks, letting extra florets fall to cutting board. (Reserve florets for later use.) Brush both sides of each cauliflower steak with oil. Place on grill; grill 3-4 minutes. Turn each steak over; top each evenly with cheese, onions, jalapeno and bacon. Cover grill; grill 4 minutes longer or until toppings are heated through, cheese is melted and cauliflower is fork-tender. Yield: 4 servings ** May use grill sheets on grill or a flat top griddle for cooking.
WATERMELON SALSA
2 ½-3 c seedless watermelon, diced
½ c chopped green bell pepper
½ c chopped orange or yellow bell pepper
½ c chopped red onion
¼-1/3 c chopped cilantro
1-2 jalapeno peppers, minced (seeded)
1-2 T fresh lime juice
1 t cumin
Salt to taste
Combine all ingredients in a large bowl and mix. Adjust seasoning if desired. Serve with chips or as a side salad. Yield: 6 servings
ROASTED BANANAS FOSTER
¼-1/3 c brown sugar
¼ c butter, melted
2 T rum or unsweetened apple juice
4 bananas, sliced
2 c Vanilla Ice Cream
Combine brown sugar, butter and rum in a small bowl. Fold a double thickness of aluminum foil into a packet, about 12”X18”. Place bananas on foil and top with brown sugar mixture. Fold foil together tightly and seal. Grill packet over medium heat with top of grill closed for 7-9 minutes or until bananas are tender. Open foil carefully to allow steam to escape. Spoon bananas and sauce into 4 individual serving dishes. Top with a scoop of ice cream. Yield: 4 servings ** May also use a small aluminum pan covered and sealed with foil to cook bananas.
