Grilled Whole Cauliflower Food

GRILLED WHOLE CAULIFLOWER WITH MISO MAYO

Steps:

• Prepare a grill for medium-high heat. Sprinkle cauliflower all over with salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic a few times with a knife to vent, and microwave on high until a paring knife easily slides into stem, about 5 minutes. Let cool slightly. (Alternatively, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add cauliflower, cover, and steam until a sharp paring knife easily slides into stem, about 5 minutes. Transfer to a plate and let cool slightly.)
• Heat butter, hot sauce, ketchup, and soy sauce in a small saucepan on grill, stirring occasionally, until butter is melted, about 2 minutes. Brush cauliflower all over with sauce and grill, covered, 10 minutes. Turn cauliflower over, brush with sauce, and grill, covered, 10 minutes. Continue to grill, brushing and turning every 10 minutes and reheating sauce as needed, until cauliflower is lightly charred on all sides and fork-tender, 25-30 minutes. The sauce should be used up by now, but if not, brush any remaining sauce over. Transfer cauliflower to a plate and let cool slightly.
• Whisk mayonnaise, miso, lemon juice, and pepper in a medium bowl until smooth. Spread on a plate. Set cauliflower on top and scatter scallions over.

GRILLED WHOLE CAULIFLOWER

Steps:

• Wash cauliflower. Remove leaves and stem. With a sharp knife, cut/dig out the hard core.
• Tear a large piece of heavy-duty aliminum foil large enough to wrap the cauliflower. Place the cauliflower in the center if the piece of foil. Set aside.
• In a small bowl, combine the softened butter and all the seasonings; mix well.
• Spread the seasoned butter mixture over top of the cauliflower. Wrap tightly in the foil.
• Place on top rack of grill, close lid and grill over med-high heat for about 50 - 60 minutes or until desired tenderness is achieved (you can test w/ a sharp knife or fork right through the foil).
• Be careful not to get steam burns when openening the foil.

GRILLED CAULIFLOWER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Sprinkle cauliflower slices on both sides with olive oil, brown sugar, and seasoned salt.
• Cook cauliflower on the grill until char marks appear, 2 to 3 minutes per side. Transfer to a grill-safe pan with a lid, cover, and continue cooking on grill until tender, about 20 minutes.

GRILLED WHOLE ROASTED CAULIFLOWER

Steps:

• Trim the cauliflower. Break off any large and excess leaves on the bottom of the cauliflower. Use a large knife to cut the stem flat so the cauliflower sits without tipping over.
• Preheat the grill. Start your grill and set the heat to medium. Allow the grill to preheat to approximately 400 degrees F while you season the cauliflower.
• Season the whole cauliflower head. Drizzle the cauliflower with the olive oil and season with the sweet rub (or salt and pepper). Place in a grill basket for stability (if you have one) or onto a baking sheet.
• Roast the cauliflower head on the grill. Put in cauliflower on the grill and roast for 25-30 minutes or until the flesh of the cauliflower is fork tender and the top begins to brown.
• Enjoy! Serve immediately by slicing off large pieces for each portion.

BBQ'D CAULIFLOWER

Steps:

• For the BBQ rub: Whisk together turbinado sugar, salt, granulated sugar, chili powder, smoked paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a medium bowl. Set aside.
• For the cauliflower: Heat a grill for cooking over high heat and line a baking sheet with a large doubled piece of heavy-duty foil.
• Place cauliflower on prepared baking sheet. Coat entire head of cauliflower in butter using a pastry brush, then sprinkle 1/4 cup of the BBQ rub on the entire surface, including the bottom. Roll the edges of the foil up to create a rim around the cauliflower, then tent with more foil. Place baking sheet on grill and cook, covered, for 15 minutes. Carefully remove the foil lid and cook, covered, until just tender, another 25 minutes. Brush on BBQ sauce and continue to cook, covered, until nicely glazed, about 5 minutes. Cut up and serve with homemade ranch dressing, for dipping.
• Mix the mayonnaise, buttermilk, garlic, dill, honey and mustard in a bowl. Season to taste with salt and pepper. Store in an airtight container for up to one week.

SUNNY'S EASY GRILLED CAULIFLOWER IN POP POP SAUCE

Steps:

• For the cauliflower: Preheat the oven or a grill for cooking over indirect heat to 400 degrees F.
• Lightly brush the oil on the cauliflower. (If roasting, cut into florets and place on a baking sheet lined with parchment paper or nonstick aluminum foil.) Sprinkle with salt, a few grinds of pepper and paprika, if using.
• Place the cauliflower stem-side down over the indirect heat and grill until golden and tender when pierced with a fork or the tip of a knife, about 40 minutes. (If roasting, roast until the cauliflower is golden in parts, 20 to 25 minutes.)
• Meanwhile, make the sauce: In a medium bowl, add the mayonnaise, chile sauce, honey and sriracha and whisk until smooth. Taste and season with salt and a few grinds of pepper.
• Cut the cauliflower unto large florets and add to a large bowl. Drizzle the sauce over the cauliflower and toss to coat evenly. Transfer to a platter. Sprinkle with the scallions, spritz with lemon wedges, and serve hot, warm or chilled.

GRILLED CAULIFLOWER STEAKS

Steps:

• Preheat grill to medium-high heat and lightly oil the grate.
• Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl. Set aside.
• Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Reserve florets for another use.
• Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick. Remove any remaining small leaves from each steak. Place the 4 steaks on a baking sheet.
• Brush one side of the steaks with some of the oil mixture. Place steaks on the grill, oiled side down; grill for 5 minutes. Brush more oil mixture on top of the steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.

GRILLED FOIL-WRAPPED ROSEMARY CAULIFLOWER

Steps:

• Place two sheets of aluminum foil in a cross section.
• Add cauliflower and butter in the center of the foil.
• Thoroughly combine Parmesan, garlic, pepper, and rosemary in a bowl.
• Pour over the cauliflower in the foil.
• Gather the foil from the outside towards the center.
• Place one more layer of foil on the top of the foil circle.
• Turn over and cover with one last layer of foil.
• At cooking time, place on grill on medium heat Cook for 10 - 15 minutes.
• Flip over and cook for another 10 - 15 minutes To keep warm, place on far edge of grill until ready to serve.

SIMPLE GRILLED CAULIFLOWER

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place cauliflower in a bowl. Drizzle olive oil over cauliflower and season with salt and pepper; toss to evenly coat.
• Cook on the preheated grill, turning every 2 minutes, until cauliflower is golden brown, 10 to 15 minutes.

CHARRED CAULIFLOWER

Steps:

• Mix all ingredients but cauliflower together.
• Brush the mixture onto the cauliflower being careful not to break the flowerettes. Let marinade for 20 minutes.
• Place the quartered sections on medium high heat on an outdoor grill.
• Cook till grill marks are present about 5 minutes. Flip and grill 5 more minutes.
• At this point you can remove and enjoy crisp.
• Or.
• You can place the cauliflower in heavy foil on grill and continue to cook till tender and soft to your liking.
• Or
• Place the cauliflower on indirect heat and continue till tender.
• You may need to add more oil to baste. Season with salt and pepper.

GRILLED BUFFALO CAULIFLOWER IN FOIL

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine cauliflower florets, Buffalo wing sauce, ranch, and olive oil in a large bowl. Stir until evenly combined.
• Pull out an extra-long length of aluminum foil and fold it in half so you've got a double layer. Place cauliflower mixture in the center, then pull over one side, folding the edges to seal. Then fold the remaining two edges. Don't seal the packet too tightly; you want to leave some room for the steam to expand.
• Place foil packet directly on the grate and grill for 15 minutes.

GRILLED CAULIFLOWER

Steps:

• Remove stem& leaves from cauliflower.
• Wash& pat dry.
• Spread the butter over the cauliflower.
• Sprinkle with seasoned salt& cheese.
• Wrap head of cauliflower in heavy duty aluminum foil.
• Grill over medium heat about 40 minutes or until desired tenderness (test with toothpick).

WHOLE SMOKED CAULIFLOWER

Steps:

• Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips according to manufacturer's instructions.
• Rub cauliflower head with olive oil and season with seasoned salt and pepper.
• Place on the rack of the preheated smoker and smoke until tender, about 2 hours.
• Whisk mayonnaise and barbeque sauce together in a small bowl until smooth.
• Transfer cauliflower to a serving dish. Drizzle mayo mixture over top before serving.