Grilled Cauliflower Recipe

Prepare the cauliflower

Trim outer leaves from the cauliflower and trim the stem so the head sits flat. You can grill the whole head or cut into 1 to 1½-inch thick steaks: remove some florets to expose steaks, or split into large florets if preferred.

Make the marinade

In a bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, ground coriander, salt, black pepper and the optional honey or maple syrup until combined.

Marinate

Brush or rub the marinade generously onto all surfaces of the cauliflower head, steaks, or large florets. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours for deeper flavor. If refrigerated, bring to room temperature before grilling.

Preheat grill

Preheat a grill or grill pan to medium-high (around 400–450°F / 200–230°C). Lightly oil the grill grates or brush the cauliflower with a little extra oil to prevent sticking.

Grill

Place the cauliflower (whole head, steaks, or large florets) on the grill. For steaks or florets grill directly over heat: cook 5–7 minutes per side until well charred and tender when pierced with a knife. For a whole head, grill over indirect heat with the lid closed 20–30 minutes, turning occasionally, then finish over direct heat for 5–10 minutes to develop char. Baste with remaining marinade during grilling if desired.

Check doneness

Test for doneness by inserting a thin knife into the thickest part: it should slide in with little resistance and the interior should be tender but not mushy. Total cook time will vary by size and cut.

Remove the cauliflower from the grill and transfer to a serving platter. If using tahini sauce or yogurt, drizzle or dollop around or over the cauliflower. Scatter chopped parsley over the top, sprinkle flaky sea salt, and serve with lemon wedges for squeezing.

Serve warm as a centerpiece or side. Leftovers keep refrigerated for up to 3 days and can be gently reheated on a grill or in an oven at 350°F (175°C) until warmed through.