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RECIPE: Crispy Grilled Cauliflower
- Yield: Serves 4–6 1x
Description
Grilled cauliflower florets get crispy and charred on the outside while staying tender inside. Topped with Parmesan, lemon, and fresh herbs. The key is high heat, patience, and keeping the grill lid closed to create an oven effect that crisps the exterior while cooking through.
Ingredients
Units
Scale
- 1 large head cauliflower
- 3–4 Tbsps olive oil
- Kosher salt and freshly ground black pepper
- 1 lemon, halved
- 1/4 cup grated Parmesan cheese
- 2 Tbsps chopped fresh parsley (or basil, cilantro, or chives)
Instructions
- Preheat the grill to medium-high heat. To prep the cauliflower, remove leaves and trim the stem (save both for a stir-fry). Cut the head into large florets (about 2- to 3-inch pieces), slicing through the stem so each piece has a flat side to sit on the grill grates.
- Pat the florets completely dry with a kitchen towel. Place in a large bowl and toss with olive oil, salt, and pepper until fully coated.
- Place florets flat-side down on the hot grill. Close the lid and cook for 5 to 7 minutes without moving. Flip and grill the other side for another 5 to 7 minutes, closing the lid again. Continue turning every few minutes until florets are tender inside and golden-crispy on the outside, about 15 to 20 minutes total. If they’re browning too quickly, move to a cooler part of the grill to finish cooking through.
- Transfer to a serving platter. Squeeze lemon over the top, and sprinkle with Parmesan cheese and fresh herbs while still hot. Serve immediately.
Notes
- Save the stem and leaves to use in a stir-fry.
- Use a grill basket or perforated grill pan for easier flipping and to prevent smaller pieces from falling through the grates.
- For maximum crispiness, dry the florets thoroughly, don’t move them too soon, avoid crowding, and use high heat.
- Leftovers are great tossed into salads with vinaigrette.
