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grilled cauliflower florets on a bed of sour cream and romesco sauce

Perfectly Tender Grilled Cauliflower Florets

This recipe for grilled cauliflower leads to the perfect texture and flavor - cooked from the inside out using the microwave first, then seared on a hot grill for a smoky, charred flavor and crispy outside. Serve atop a red pepper sour cream sauce.
Author: Amanda Paa
Yield: 4 servings
Prep Time :8 minutes
Cook Time :25 minutes

Ingredients

  • 1 medium head of cauliflower
  • 2 cups water
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar
  • 2 tablespoons olive oil
  • 1/2 cup store-bought romesco or red pepper sauce (my favorite is from trader's joe)
  • 1/2 cup sour cream
  • fresh parsley or basil

Instructions 

  • Cut cauliflower in half, then each half into 3 wedges, keeping core in tact so that the wedges have stability.
  • Make a quick brine: Whisk water with kosher salt and sugar, then dip each wedge into the solution for 15 seconds.
  • Place wedges together on a large plate that you can cover with a glass bowl. You will steam the cauliflower in the microwave for 10 minutes. Carefully remove the glass bowl and use a knife to test the cauliflower. If the knife slides through without resistance, it's done. If it's still a little tough, return to microwave with glass bowl covering for another 2 minutes and check again.
  • When it is done, dry off the cauliflower wedges and move to new plate. Brush all sides with olive oil.
  • Preheat grill to medium high. Once hot, add cauliflower wedges to grill. Cook on each side until nicely charred and golden brown. Don't hesitate to take it farther than you think for ultimate flavor.
  • Remove cauliflower from grill. Once slightly cool, use a knife to separate wedges into florets.
  • Spoon sour cream onto a plate and swirl. Do the same with with red pepper sauce. Place cauliflower over the mixture, top with fresh parsley or basil.

Notes

*Cauliflower technique learned from America's Test Kitchen.