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Lilly’s Table

 
 
Grilled Polenta
Purslane, Beet & Tomato Salad
© Lillys-Table.com Photo of Herb Grilled Cauliflower
 

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

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 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

Herb Grilled Cauliflower

from Purslane, Beets + Tomatoes with Herb Grilled Cauliflower + Polenta, the Week of July 10, 2016.
View the previous or next recipe for this meal.

Hearty cauliflower in big chunks needs low, slow grilling heat that leaves it with a bit of bite and a touch of the char. The final element is a generous toss in fresh herbs (any kind available to you!) with lemon juice and zest if you can swing it. This simple grilled side will liven up any backyard dinner.

Ingredients

  • 1 head cauliflower
  • ¼ cup olive oil, divided
  • 1 teaspoon salt, more to taste, as desired
  • ½ teaspoon black pepper, freshly ground, more or less as desired
  • 1 lemon
  • ½ cup fresh herbs, chopped (thyme, basil, oregano, parsley, rosemary, etc)

Serving Size: 4 People

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Preparation Instructions

Heat the grill on high.

Remove any of the outer green leaves from the cauliflower and break it apart into large chunks. If you end up with small chunks you could always cook those alongside in a grill pan.

Toss the cauliflower pieces with half of the olive oil in a shallow bowl. Season them generously with salt and pepper.

Spread out on the grill and reduce the heat as low as it goes. If there is a cooler spot on your grill, place your cauliflower there.

Grill for about 20-35 minutes depending on the size of your florets. Flip over periodically as the sides get charred.

Meanwhile, zest the lemon and squeeze the juice into the shallow bowl that you had originally tossed the cauliflower in. Stir in the remaining olive oil.

Once the cauliflower is tender, toss it in the lemon-olive oil mixture. Sprinkle all over with the chopped herbs and keep folding around until they are well coated. Serve warm or at room temperature!