Grilled Cauliflower Recipe

Prepare the cauliflower

Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Rinse and pat dry. If the stem is very thick, shave a thin slice from the bottom so it sits evenly on a cutting board or grill.

Slice into steaks (or leave whole)

For steaks: Using a large chef's knife, slice the cauliflower through the center into 3/4–1 inch thick 'steaks'. Reserve any loose florets for grilling alongside the steaks. For whole-head method: leave the head intact but score the surface in a crosshatch pattern about 1/4 inch deep to help the marinade penetrate.

Preheat grill or oven

Preheat a grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or oven, preheat a heavy skillet or the oven to 425°F (220°C). Lightly oil the grill grates or pan.

Make the marinade

In a bowl, combine 3 tbs extra-virgin olive oil, 2 tbs lemon juice, peeled and minced 3 garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp honey or maple syrup, 1/4 tsp red pepper flakes, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk until emulsified. Stir in the chopped parsley.

Brush cauliflower

Brush both sides of each cauliflower steak (or the scored whole head) with 2 tbs olive oil to help initial searing. Then brush or spoon the prepared marinade over the cauliflower, coating thoroughly. Allow to rest 10–15 minutes at room temperature to absorb flavors.

Grill cauliflower

Place steaks or the whole head on the preheated grill over direct heat. Cook 4–6 minutes per side for steaks, or 6–8 minutes per side for a whole head, until well charred and tender when pierced with a knife. For thicker sections or dense cores, move to indirect heat and continue grilling until cooked through (total time for a whole head ~25–30 minutes). Baste with remaining marinade once or twice during cooking.

Alternative: Oven roast

Arrange steaks or whole head on a baking sheet lined with parchment. Roast at 425°F (220°C) for 20–30 minutes for steaks (flipping once), or 35–45 minutes for a whole head, until golden brown and tender, basting with remaining marinade midway.

Rest and finish

Transfer the grilled cauliflower to a serving platter. Let rest 3–5 minutes. Squeeze fresh lemon wedges over the top.

Garnish and serve

Scatter toasted pine nuts or chopped almonds and crumble feta or sprinkle grated Parmesan over the cauliflower, if using. Finish with an extra drizzle of olive oil and a small pinch of flaky sea salt and extra chopped parsley. Serve warm.