Cauliflower Comfort Food shows you how to roast, rice and even purée cauliflower in both savory and sweet ways. But it doesn’t show you how to grill. Let me tell you—grilled cauliflower is absolutely as delicious as its roasted counterparts. With warmer weather coming up—and already here—and in honor of BBQ and Grill Month quickly approaching—grilled cauliflower is a great summer recipe. I hope you enjoy this bonus recipe!

Makes: 8 to 10 (1/2 cup) servings | Prep time: 5 minutes | Grill time: 40 to 45 minutes, over indirect heat

  • 1 medium head cauliflower (1 ½ to 2 pounds), cored and cut to ½-inch pieces
  • 1 to 2 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

1. Prepare the grill as directed.

2. Toss the cauliflower pieces with olive oil, balsamic vinegar, onion powder, garlic powder, sea salt and black pepper.

3. Place the pieces in a grill basket, or line on a sheet of aluminum foil.

4. Place the pieces on top of grill, over indirect heat if using charcoal. Then, cover and cook for about 35 to 45 minutes, checking every 15 minutes and stirring occasionally. The cauliflower pieces will be done when you can pierce them with a knife or fork, and they are tender.  The pieces should be slightly blackened, but should not be burnt.

-Jeanette Hurt, author of Cauliflower Comfort Food