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Lilly’s Table

 
 
Grilled Polenta
© Lillys-Table.com Photo of Grilled Cauliflower
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Grilled Cauliflower

from Grilled Cauliflower & Polenta with White Bean & Artichoke Saute & Strawberry Salsa, the Week of May 22, 2016.
View the previous recipe for this meal.

Chunks or thick slices of cauliflower are fun grilled, although relatively plain. Be sure to generously season with salt & pepper and drizzle on your favorite sauce to serve. It is the perfect base for stronger flavors such as blue cheese or pesto.

Ingredients

  • 1 head cauliflower
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Serving Size: 3 People

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Preparation Instructions

Heat a grill to medium heat.

Trim the cauliflower greens off of the head. Cut into thick slices, any big chunks that fall off are perfect for grilling as well. The tiny ones are worth saving for salad or another use.

Pour the olive oil on a plate. Dip the slices and florets, coating generously with the olive oil.

Season each side and angle with salt & pepper.

Place on the grill, cover and cook for about 10-15 minutes until black marks appear and the cauliflower is starting to feel tender. Flip over and sear for another 10-15 minutes until cooked through.

It will still have a hard bite in the center. If you prefer softer cauliflower, reduce the heat even lower and cook longer.