Cauliflower is having a moment and we need in on this. I am not sure I can fully agree (actually I can’t at all) with the rumblings of replacing steaks, but I am certain it makes a fantastic side dish to one. Like most vegetables, cauliflower is versatile and intimidating at the same time. Do not be frightened by its girth or sturdy stalk. Wash it and handle it like you would a head of broccoli and zing it up with some oils, spices and cheese.
Get that grill ready…as well as your palate…as it will be bursting with flavor.
Parmesan Grilled Cauliflower
- 1 head cauliflower, cut into florets
- 1 sweet onion, cut into small wedges
- 3 cloves garlic, peeled and sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons fresh parsley or thyme
- 1/4 cup freshly grated parmesan cheese
Preheat grill to 425 degrees. On a baking sheet, combine cauliflower, sweet onion, garlic and olive oil. Toss until evenly coated. Sprinkle with herbs, salt and pepper and toss again. Evenly spread the cauliflower out on the sheet. Cook on grill (on the baking sheet or foil) until cauliflower is tender, 30-35 minutes. Pull out, add the parmesan cheese, toss and cook for a remaining 10 minutes.