Grilled Cauliflower

grilled cauliflower


Last week we grilled cabbage – today we are doing a simple grilled cauliflower.  Same technique, different vegetable.  Both are cooked over very high heat to get that smoky charred flavor.

This time around, I did brush the cauliflower liberally with olive oil before cooking (rather than after) which resulted in a moister finished product.  I also sprinkled it with Garam Masala, an Indian spice mix which typically contains the following spices:

  • Black peppercorns
  • Cloves
  • Cinnamon
  • Nutmeg
  • Cumin
  • Bay Leaf

Garam Masala is a wonderful short-cut to getting dramatic flavor in foods without handling numerous bottles of spices.  One bottle = stress-free, fuss-free life!

When cutting the cauliflower head, keep in the core and cut into thick slices.  Keeping the core intact prevents the florets from breaking off into small pieces that fall through the cracks (and burn!).  The goal is to keep the florets as big as possible.  You will have a few breakers – no worries – just do your best.

I cooked the cauliflower steaks on very high heat – watching and flipping – until nicely charred.  Then I moved them to the outside of the grill where the heat is lower and cooked them for about 15 minutes until slightly soft.

I served it with Drew’s Organic Peppercorn Ranch Dressing.  The creamy dressing is quite nice paired with the smoky flesh of the grilled cauliflower.  Drew’s also makes an Organic Roasted Red Pepper Dressing that is a tasty topping for this vegetable.  Both dressings are a healthy packaged alternative to making dressing from scratch.  Another sweet short-cut!

Fire up your grill and give this vegetarian BBQ a go!



Grilled Cauliflower
Serves: 4 servings
  • 1 head of cauliflower
  • Extra virgin olive oil
  • Garam Masala
  • Drew's Organic Ranch Dressing
  1. Preheat your grill to high
  2. Cut the cauliflower into thick slices leaving core intact. Do your best to get big pieces
  3. Brush or drizzle extra virgin olive oil over both sides of the cauliflower pieces. Sprinkle with Garam Masala on both sides.
  4. Cook over high heat - flipping and watching - until nicely charred
  5. Move to edge of grill and continue cooking for 10-15 minutes or until slightly soft.
  6. Serve with Ranch dressing



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