Name: Grilled Cauliflower
Total time: 40 min
Ingredients: 1 head cauliflower (2 pounds); 1/4 cup salt; 2 tablespoons sugar; 2 tablespoons extra-virgin olive oil; 1 tablespoons minced fresh chives; lemon wedges

Why This Recipe Works

To make grilled cauliflower with a tender interior and a flavorful, nicely browned exterior, we first microwaved it until it was cooked through and then briefly grilled it to pick up color and flavor. To ensure that the cauliflower held up on the grill without falling through the grate and to provide sufficient surface area for browning, we cut the head into wedges. Dunking the cauliflower in a salt and sugar solution before microwaving seasoned it all over, even in the nooks and crannies.

Before You Begin

Look for cauliflower with densely packed florets that feels heavy for its size. Using tongs or a thin metal spatula to gently flip the wedges helps keep them intact. This dish stands well on its own, but to dress it up, serve it sprinkled with 1 tablespoon of Pistachio Dukkah (see related content).

Instructions

Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head through core into 6 equal wedges so that core and florets remain intact.

Whisk 2 cups water, salt, and sugar in medium bowl until salt and sugar dissolve. Holding wedges by core, gently dunk in salt-sugar mixture until evenly moistened (do not dry—residual water will help cauliflower steam). Transfer wedges, rounded side down, to large plate and cover with inverted large bowl. Microwave until cauliflower is translucent and tender and paring knife inserted in thickest stem of florets (not into core) meets no resistance, 14 to 16 minutes.

Carefully (bowl and cauliflower will be very hot) transfer cauliflower to paper towel–lined plate and pat dry. (Microwaved cauliflower can be held at room temperature for up to 2 hours.)

Brush cut sides of wedges with 1 tablespoon oil. Place cauliflower, cut side down, on grill over medium-high heat and cook, covered, until well browned with spots of charring, 3 to 4 minutes. Using tongs or thin metal spatula, flip cauliflower and cook second cut side until well browned with spots of charring, 3 to 4 minutes. Flip again so cauliflower is sitting on rounded edge and cook until browned, 1 to 2 minutes.

Transfer cauliflower to large platter. Drizzle with remaining 1 tablespoon oil, sprinkle with chives, and serve with lemon wedges.