Super-Easy Grilled Cauliflower

Grilled cauliflower recipe
James Baigrie / Getty Images
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
117 Calories
7g Fat
12g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 117
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 1245mg 54%
Total Carbohydrate 12g 4%
Dietary Fiber 5g 17%
Protein 4g
Calcium 52mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. In a large bowl, toss the cauliflower florets with the olive oil, Kosher salt and chili powder.

  2. Transfer the cauliflower directly to a medium-high grill (around 400°F) and close the lid.

  3. In about 15 minutes, flip the florets over with a pair of tongs so that they brown evenly.

  4. Cook for another 10 to 15 minutes, then remove, and transfer to a bowl.

  5. Squeeze fresh lemon juice and toss, then serve.