|Nutritional Guidelines (per serving)|
Grilling is one of the best ways I know of to cook cauliflower. It's also one of the easiest. The only part of the job that's even remotely tricky is breaking down the cauliflower.
I like to trim off the stem and remove as many of the leaves as possible, and then go around the bottom using the point of my knife to remove whole florets from the stalk. Any huge florets can be halved or even quartered so that they are about bite-sized.
It's best if you slice down the center of the stem of the floret and then gently break it apart rather than slicing all the way through. Smaller florets can be left intact.
Chili powder adds a bit of a kick (but be careful not to confuse chili powder with cayenne pepper, which is much hotter), or you could substitute smoked paprika.
- 1 large head of cauliflower (broken down as described above)
- 2 Tbsp olive oil
- 2 tsp Kosher salt
- 1 tsp chili powder
- 1/2 lemon (for squeezing)
- 2 Tbsp chopped fresh chives
In a large bowl, toss the cauliflower florets with the olive oil, Kosher salt and chili powder.
Transfer the cauliflower directly to a medium-high grill (around 400°F) and close the lid.
In about 15 minutes, flip the florets over with a pair of tongs so that they brown evenly.
Cook for another 10 to 15 minutes, then remove, and transfer to a bowl.
Squeeze fresh lemon juice and toss, then serve.