1 Medium-to-Large Head Cauliflower, leaves trimmed, cut into 3/4″ Vertical Slices (through the core or stalk)
2 T Extra-Virgin Olive oil (Canola oil or other vegetable oil would be fine)
1 – 2 T finely chopped cilantro, for garnish
For the Grill
Preheat Grill to Medium-High. This recipe requires a “hot zone” and “cool zone” for cooking. On my gas grill, I preheated the entire grill to Medium-High and cooked on a moveable grated tray, which is best, since some of the cauliflower pieces are small. Instead of switching to the “cool zone”, I just turned the heat under the cauliflower to the “Low” position instead of switching it to the “cool zone” – that way, I didn’t need to even move the grate.
Once the grill is preheated, if you have a moveable cooking grate, place it on the grill to Preheat it.
Make the Spice Mixture
In a small bowl, combine all of the ingredients for the spice mixture. Stir until well-mixed.
Grill the Cauliflower
Brush one side of the cauliflower slices and pieces. Sprinkle half of the spice mixture on. Turn cauliflower over and repeat with oil and the remaining spice mixture.
Oil your grill grate then place cauliflower pieces on the grate. Cook each side 3 minutes until slightly charred.
Turn grill temperature down to Low (or off if your grill runs hot). Continue to cook until fork tender, about 10-15 minutes.
Remove from grill to serving dish, sprinkle with cilantro.