Bulleit Whiskey Sour

Grilled Cauliflower Steak with Spicy Chimichurri &
Mint Hibiscus Tea

Mint Hibiscus Tea

Ingredients

  • 1.5 oz Bulleit Bourbon
  • 0.5 oz Fresh Lemon Juice
  • 0.5 oz 1:1 Simple Syrup
  • 5 oz Hibiscus Tea
  • 8-10 Mint Leaves

Instructions

  • Shake all ingredients with ice and strain over fresh ice

Grilled Cauliflower Steak

Ingredients

  • 1 Head Cauliflower Cut 2 Inches Thick
  • 4 Tbs Olive Oil
  • 2 Tbs Chimichurri
  • Salt & Pepper To Taste

Instructions

  • Season cauliflower with olive oil, 2 tbl chimichurri, salt and pepper
  • Refrigerate 1-2hrs
  • Heat your grill to about 300F
  • Place cauliflower steaks on grill and cook for 4 min on each side
  • Remove the cauliflower from the grill and serve with chimichurri

Spicy Chimichurri

Ingredients

  • 1 Jalapeño, Finely Chopped
  • 3–4 Garlic Cloves, Finely Chopped
  • Juice Of 3 Lemons
  • 1 ½ Tsp Kosher Salt
  • ¾ Cup Finely Chopped Cilantro
  • ¾ Cup Finely Chopped Parsley
  • 1 Cup Extra-Virgin Olive Oil

Instructions

  • In a mixing bowl, mix all chimichurri ingredients and refrigerate

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