The spices in this grilled cauliflower recipe have a Moroccan vibe that creates a delicious dish with a touch of heat that makes the cauliflower taste like it’s from somewhere exotic.
The smoked paprika and cumin complement the cauliflower’s natural flavors that get even better when it’s been grilled.
Using the grill to char vegetables is an excellent way to bring out a vegetable’s natural sugars and add some color.
How to Grill Cauliflower
Here are a few tips for grilling cauliflower. The first may or may not seem pretty obvious. Don’t try to grill a whole head of cauliflower without cutting it into steaks or smaller florets.
Cauliflower is an incredibly dense vegetable, which means the best way to get the seasoning and char in every bite is to break it down before cooking.
What works best for grilling is to cut the cauliflower in half and then trim large bite-sized florets out of each half, discarding the central stalk.
Having large florets make it easier to coat each piece with the spices, ensuring that each bite tastes the way it’s supposed to. It also makes it easier to grill.
When it comes to the actual grilling, we recommend using a large flat grill pan that has enough room to spread the cauliflower out and small enough gaps, so it doesn’t fall through the grate. Grill baskets also work but require more stirring to make sure the cauliflower cooks evenly.
To cook the cauliflower all the way through, grill it on a medium grill for 25 to 30 minutes.
The secret to scrumptious cauliflower on the grill is slightly charring the outside. The texture and flavor in the char play perfectly with the lemon juice and smoked paprika in this recipe.
Grilling cauliflower is an easy way to up your grill game in the summer.
For more delicious grilled vegetable recipes, check out Our Best Ideas for Grilling – Tips, Tricks, Recipes, & Secret Sauces.
- 1 head cauliflower
- 1 1/2 tbsp lemon juice
- 1 1/2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- In a small bowl mix the lemon juice, olive oil, smoked paprika, cumin, salt, and pepper together. The spices should form a nice little slurry with a dark red color.
- Trim the bottom leaves off the cauliflower and discard them. Cut the remaining white part of the cauliflower into large bite sized pieces.
- In a large bowl, mix the spices and the cauliflower together, making sure to coat all the pieces.
- The cauliflower should be grilled on medium heat for 20 to 30 minutes. To help the cauliflower cook evenly mix the pieces up every 5 to 6 minutes. The cauliflower is done when it’s cooked all the way through.