Tuscan Grilled Cauliflower Recipes

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.

ITALIAN-SEASONED CAULIFLOWER BITES IN FOIL

Steps:

• Preheat the grill to medium heat, about 400 degrees F (200 degrees C).
• Spread out aluminum foil on a clean work surface, fold in half, and lightly grease one side with cooking spray. Scatter cauliflower pieces onto the foil and dot with butter. Sprinkle with garlic and Italian seasoning. Bring the sides of the foil up and fold twice. Roll the ends towards the centre and press down to seal.
• Grill, turning occasionally, for 10 minutes.

TUSCAN-STYLE CAULIFLOWER

Steps:

• In a large skillet, heat the olive oil over medium heat.
• Add the garlic and cook until softened and golden, then add the tomatoes and cook, stirring, until they begin to break down, about 5 minutes.
• Stir in the cauliflower and boiling water, lower the heat to medium and cook, stirring occasionally, until the cauliflower is tender, about 30 minutes.
• Season the cauliflower to taste with salt and pepper and scatter the parsley on top.

GRILLED CAULIFLOWER WITH CILANTRO PESTO

Steps:

• Preheat an outdoor grill to medium-high.
• Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
• Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
• Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
• Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.