From @Nick DiGiovanni
10 min · Serves 1
Watch it
Ingredients
Carefully scrape all the spines off both sides of the cactus pad using a sharp knife.
Trim off the outer edges and the tough base of the pad.
Rinse the pad thoroughly in cool water.
Lightly score a crosshatch pattern into both sides of the pad with the tip of a knife.
Brush or rub both sides with oil and season evenly with the spice rub.
Grill the cactus pad over a open gas flame or hot grill rack until charred on both sides and cooked through, 3–5 minutes, turning once.
The texture is similar to cooked bell pepper or green beans with a slightly tart, pleasant flavor.
Free. It puts this on your shopping list, keeps your place, and rings when something is ready.
Technique
For this step
Have it ready
Free. It keeps your place, and rings when something is ready.