We’re all about grilling anything we can get our hands on this summer. Which brought up a debate about how to grill cauliflower. While everyone loves a good cauliflower steak, the slices fall apart on the grill, slipping through the grates. After conducting a little research of our own, we discovered the best way to grill cauliflower is to throw the whole head on the fire and let it slowly cook until tender and smoky. The bright coating of tahini, lemon and sumac in this recipe is a bonus.
Pro tip: Place a piece of aluminum foil underneath the cauliflower to collect any oil that seeps out. The drippings pick up the smoke from the grill, making it the perfect sauce to drizzle over the finished dish.
To learn more, read “The Perks of Being a Cauliflower.”
Grilled Cauliflower with Tahini and Sumac
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
½ cup tahini
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon chopped parsley
1 tablespoon chopped cilantro
1 teaspoon lemon zest
1 teaspoon za’atar
1 tablespoon sumac
1 serrano chile - stemmed, seeded and minced
Kosher salt and freshly ground black pepper
1 cauliflower head, leaves intact
1. In a small bowl, whisk together all the ingredients, except the cauliflower.
2. Light a grill. Place the cauliflower on a piece of aluminum foil over a cooler spot on the grill and cover completely with the tahini sauce. Close the lid on the grill and cook until the cauliflower is charred and tender, 1 hour.
3. Transfer to a platter and carve, then serve.
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