Trim the cauliflower into bite-size florets and pat dry. In a large bowl combine 3 tbs olive oil, smoked paprika, ground cumin, 1.5 tsp kosher salt and 1/2 tsp black pepper. Toss the florets to coat evenly. Let sit 10–15 minutes while you prepare the grill and the salsa negra so flavors meld.

Grill to char

Heat a grill or cast-iron griddle over medium-high heat (about 200–230°C / 400–450°F). Oil the grates. Arrange florets in a single layer and grill uncovered 10–14 minutes, turning every 3–4 minutes, until deeply browned and crisp-tender. Remove to a tray.

Salsa Negra (Glaze)

Cook the base

In a small saucepan set over medium heat add 2 tbs neutral oil. When shimmering, add the sliced garlic and cook 1–2 minutes until golden but not burnt. Add chopped chipotle, brown sugar, dark soy sauce, balsamic vinegar and ancho chili powder. Stir 30 seconds to bloom spices.

Reduce to glaze

Add 60 ml water and bring to a simmer. Reduce heat to low and cook 6–8 minutes, stirring occasionally, until mixture thickens to a glossy, syrupy glaze. Stir in 1 tbs lime juice and taste; season with salt to taste. Keep warm.

Finish on grill (optional)

For extra smoky char, brush the warm glaze onto the grilled cauliflower and return florets to the grill for 1–2 minutes per side to caramelize the glaze. Work in batches so glaze doesn’t burn.

Pico de Gallo

Combine diced tomatoes, 1/4 red onion, minced jalapeño, 3 tbs chopped cilantro, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Stir gently and let rest 10 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning.

Finish & Garnish

Place glazed cauliflower on a serving platter. Spoon pico de gallo over the top or to the side. Sprinkle 3/4 cup crumbled feta and 2 tbs fresh cilantro leaves over the cauliflower. Serve immediately with lime wedges.