For the cauliflower
Cut the cauliflower in walnut sized pieces. Halve the shallots lengthwise, remove dry tip and root. Now separate each shallot leave. Wash raddichio leaves and tear into small pieces. Season cauliflower and shallots with olive oil, salt and pepper and place on an Otto Wilde Drip Tray. Set the heat of the Otto Grill on the lowest level, place the tray with cauliflower and shallots on the bottom of your Otto Grill and roast while stirring regularly for 6 minutes. Set aside.
For the steak
Season the cauliflower and shallot mix with lemon juice, mustard and pomegranate kernels. Plate with the radicchio and the steak.