Grill it. Grill it all.
That’s the mantra (motto? mission statement?) for any Seventh-Circle-of-Hell-Hot Texas summer. Because standing in a blazing pit of charcoal-filled purgatory, in front of a blazing pit of gas-fired purgatory will always, always beat heating up the kitchen by even 1 degree.
You want grilled cheese for dinner? Go for it, man. You can cook it right next to the cauliflower on the grill.
I adore roasted cauliflower. See Exhibits A, B, and C. I mean, if you’re not going to just sit on the couch in front of The Tour de France with a big bowl of creamy ranch dip in your lap, then you might as well roast it.
But in the summer, we grill it. And then we toss the smokey, charred florets with a quick dressing made with lemon, fresh oregano, and capers.
And then we sit on the couch in front of The Tour de France with a fork.
Grilled Cauliflower with Oregano and Capers
Smokey, grilled cauliflower florets topped with a lemon, oregano, and caper dressing.
- 2 Tbsp olive oil
- 2 Tbsp chopped shallots (about 1/2 a large shallot)
- 1 lemon, zested and juiced
- 1 clove garlic, minced
- 1-2 springs of fresh oregano (enough to make ~2 Tbsp chopped)
- 1 medium head of cauliflower, cut into florets
- 2 Tbsp capers, drained
- Preheat the grill to medium high.
- In a small bowl, mix 1 Tbsp olive oil with the shallot, lemon zest, lemon juice, garlic, oregano, and generous pinches of salt and ground pepper. Set aside.
- In a large zipper bag, add the cauliflower, 1 Tbsp of olive oil, a pinch of salt and pepper. Seal and shake to coat evenly.
- Transfer to the cauliflower to a grill pan or a double-layer of foil (I prefer the latter - clean up is a breeze) and cook 6-8 minutes until nicely charred. Toss/Flip the florets and cook for another 6-8 minutes.
- Transfer the cauliflower to a bowl and pour over the dressing. Add the capers and toss. Serve hot or room temp.
Yields: 4 servings
Estimated time: 20 minutes