Grilled Cauliflower Recipe

  Trying to eat better means more veggies in the diet, and we all know that boiling them to hell isn't really what the doctor ordered. Since I've been doing the majority of the cooking now I have been trying to come up with more interesting ways to prepare veggies so my poor hubby doesn't feel like he is on some crazy chick diet.


  We both love cauliflower, but up until now there has been two ways to eat it, steamed or raw with dip, neither of these ways is really great for you. Then I stumbled across a recipe for Roasted Cauliflower which is done in the oven, but with the temperature hitting about 110 degrees I was not about to turn that darned thing on. Then it hit me, I have a barbecue and guys love barbecued food right? Why not try this on the grill?


  It turned out I was right, you can get a guy to eat anything that was cooked over an open flame with no complaints, in fact this has become a much requested way of prepping cauliflower now. I throw this on the grill when doing up the meat and don't have to worry about dirtying another pot to make a healthy side and the house stays cool.

Grilled Cauliflower

You will need:

 - 1 head Cauliflower

 - 2 to 3 Tablespoons Olive Oil

 - 2 Tablespoons Balsamic Vinegar 

                           OR

 - Juice of 1/2 a lemon

 - 1 teaspoon Garlic Powder / 1 clove fresh Garlic minced

 - Fresh ground pepper to taste

 - Coarse sea salt to taste

 - Grill tray or vegetable basket

Chop the cauliflower into bite sized pieces. 

In a bowl toss cauliflower and garlic with olive oil and balsamic vinegar/lemon juice until well coated and glistening.

Season with salt and pepper to taste

Place on grill tray or vegetable basket over low flame on barbecue and grill for approx 15-20 minutes. Be sure to turn the pieces so that they grill on all sides.

----------------------------------------------------------------------------------------------------------------------------

  For a change of pace I often sprinkle Parmesan cheese over top during the last 30 seconds of cooking so that it melts on top for a nice salty crunch.  

  I have tested this dish on cauliflower haters and they asked for the recipe, so if you have picky kids this might be a good one to try. The cauliflower gets a nice smokey flavor with a touch of tang from the vinegar or lemon, and you can save time and dishes by throwing this on the grill at the same time the meat is cooking. 

Let me know what you think!