Have you had a great dining experience at Kindred in downtown Davidson? Maybe you loved it so much you wished you could recreate it at home or stopped by for a visit and happen to live far away. Not to worry because we got the recipe for one of their popular dishes! Bring out the apron and bon appetit

Grilled Cauliflower with Romesco and Sauce Pistou

Kindred Grilled Cauliflower with Romesco and Sauce Pistou (horizontal)


Almonds 1 Cup

Roasted Red Peppers, drained of there juice 1 Cup (Peeled & Seeds Removed)

1/2 Cup EVOO (Extra Virgin Olive Oil)

1.5 teaspoons Salt

1/4 C Pedro Jimenez Vinegar

Cup of Water


Toast Almonds for 5 Minutes in @ 350 Degree oven or until golden brown

In a Vitamix or Food Processor combine almonds, roasted Red peppers, Salt, Vinegar and Water. Mix on high speed for 1 minute until a smooth paste forms.

Slowly drizzle the EVOO in like you are making a vinaigrette with the speed on the processor on low. 

Sauce Pistou

Shallots, Fine Dice 2 TBSP

Champagne Vinegar - 2 TBSP

Fine Chop Parsley 3 TBSP

Fine Chop Cilantro 3 TBSP

Sliced Chives 2 TBSP

Seeded and Fine Diced Serrano pepper (red or green is okay) ½ TBSP

EVOO ¾ Cup

Salt 1 teaspoon

Pepper ½ teaspoon


Combine Shallots and Champagne Vinegar and set aside to Macerate (fancy for marinate, minimum of 15 minutes)

Chop all herbs and put in mixing bowl, add chopped peppers, Salt and pepper and EVOO add the shallot vinegar mixture and taste - add salt if need be to desired salinity level

Cauliflower 1 Head 


Pre Heat Grill to high temp and clean

1 Head Cauliflower Sliced into steaks 1 inch thick & outer membrane removed

Season the Cauliflower on both sides with salt and pepper. Drizzle 2 T of EVOO on the exterior of the cauliflower. 

Once the grill is hot and clean spray an extra virgin olive oil pan spray to oil the grates very well to prevent from sticking. Cook cauliflower for 2 minutes and flip then cook for another 2 minutes or until golden brown.

On a serving plate place about 1 cup of the Romesco sauce down, place cauliflower steaks on top shingled. Drizzle with the Sauce Pistou.

Recipe Credits: Joe Kindred from Kindred in Davidson; Photo Credits: Blake Pope

Let us know how yours turned out and tag us on social media @VisitLakeNorman!