You now why I love summer? Because it’s grilling season! And we’ve been getting a lot of use out of the grill this year. Not wanting to get into too much of a rut when it comes to side dishes, we did a search for some more grilled veggie ideas to try out. Enter this spiced cauliflower recipe!
Our go-to grilling veggies are usually zucchini and yellow squash, asparagus, or peppers and onions. So this spiced cauliflower was a nice change of pace. And it was so flavorful – not surprisingly since you coat in a mix of 8 different spices and then top with fresh cilantro before serving.
We really enjoyed how bright this dish both looked and tasted – a perfect summer sidedish! If you try this one out, come back and leave me a message to let me now what you think!
For the Spice Mixture:
- 2 tsp kosher salt
- 2 tsp ground turmeric
- 1 tsp crushed red pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp powdered ginger
- 1/2 tsp garlic powder
- 1/2 tsp freshly ground black pepper
For the Cauliflower:
- 1 head cauliflower, cut into 3/4-inch slices (see note below)
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp fresh cilantro leaves, finely chopped
For the Spice Mixture: In a small bowl, mix together all of the ingredients.
For the Cauliflower: Brush cauliflower all over with oil and season liberally with spice mixture.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place cauliflower on the hot side of grill and cook, turning, until it is charred in spots on both sides, about 3 minutes per side. Move cauliflower to cool side of the grill, cover, and continue to cook until tender throughout, 10-15 minutes longer.
Transfer cauliflower to a plate, sprinkle with cilantro, and serve.
- When slicing the cauliflower, be sure to cut through it vertically so that the florets on each slice are held together by a portion of the core and/or stalk—you want large pieces of cauliflower so that they don’t slip down through the grill grate.
- We used a gas grill instead of charcoal and it worked just fine. Just heat the grill, cook ~3 mins per side on direct heat and then move to a cooler spot to continue cooking for 10-15 mins.
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