To make grilled cauliflower with a tender interior and a flavorful, nicely browned exterior, we first microwaved it until it was cooked through and then briefly grilled it to pick up color and flavor.
To ensure that the cauliflower held up on the grill without falling through the grate and to provide sufficient surface area for browning, we cut the head into wedges.
Dunking the cauliflower in a salt and sugar solution before microwaving seasoned it all over, even in the nooks and crannies. Look for cauliflower with densely packed florets that feels heavy for its size.
Using tongs or a thin metal spatula to gently flip the wedges helps keep them intact. This dish stands well on its own, but to dress it up, serve it sprinkled with 1 tablespoon of almond, raisin, and caper relish (recipe follows). Golden raisins plus briny capers, crunchy almonds, and white wine vinegar make for a sweet, salty, and tangy topping. Champagne vinegar can be used in place of white wine vinegar and regular raisins in place of golden raisins, if desired.
GRILLED CAULIFLOWER
Servings: 4-6
Start to finish: 35 minutes
1/4 cup salt
2 tablespoons sugar
1 head cauliflower (2 pounds), cut into 6 equal wedges
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh chives
1 tablespoon topping (recipe follows)
Lemon wedges
— For a charcoal grill: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
— For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
ALMOND, RAISIN AND CAPER RELISH
Makes about 1/2 cup
2 tablespoons golden raisins
1 teaspoon white wine vinegar
1/4 cup sliced almonds, toasted and chopped fine
1 tablespoon capers, rinsed and chopped fine
1 teaspoon minced fresh parsley
Pinch red pepper flakes
3-4 tablespoons extra-virgin olive oil
Salt and pepper
Nutrition information per serving: 233 calories; 145 calories from fat; 16 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 1021 mg sodium; 18 g carbohydrate; 6 g fiber; 10 g sugar; 6 g protein.
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