Is it time to bust out the grilling gear? The first official day of summer is right around the corner, so I think it’s go time!

Today we’re going to grill a veggie that has made a huge comeback recently. It wasn’t super popular when we were growing up, but cauliflower is now featured on almost every restaurant’s menu. The secret behind its resurgence is that now people know how to cook it! Instead of just boiling the heck out of it, which makes it mushy and tasteless, you could roast it or grill it. I think grilling is the best way to get the most flavor and texture out of it, and it’s hot out so we’re definitely not going to turn on our ovens right now.

For this recipe, we’re adding a few things to help the cauli shine bright like a diamond, starting with a marinade made with orange, turmeric, oregano and garlic. Then, once it’s been grilled, we cut it into pieces and serve it with a generous scoop of coconut yogurt, fresh herbs, pomegranate, olive oil and sea salt. Yes! All of this makes the tastiest cauliflower you’ve ever tasted, I promise.

Also, this dish gets extra points for looking super cute in big platters for outdoor dinner parties — it feeds a veggie-loving crowd easily!

Grab your grilling tongs and let’s cook this.

Bejeweled Orange Grilled Cauliflower with Coconut Yogurt


Serves 2 to 4, depending on the size of the cauliflower

You’ll need:
– 1 head of cauliflower, leaves trimmed if desired

For the marinade:
– 1 cup orange juice
– 2 tbsp olive oil
– 2 tbsp fresh lemon juice
– 1 handful chopped fresh oregano
– ½ tsp garlic powder
– 1 tsp salt
– 1 tsp pepper
– 1 tsp ground turmeric
– 1 tsp chili flakes (optional for heat)

To serve:
– Coconut yogurt (or sub for regular greek yogurt or labneh)
– Handful chopped mint
– Handful chopped parsley
– Pomegranate seeds
– Chopped pistachios
– Edible flowers (optional)
– Flaky sea salt
– Orange wedges

Instructions:
1. Combine all of the marinade ingredients in a blender and blend until combined (about 1 min in full speed). Brush the marinade generously over the cauliflower, wrap it in foil and save the rest of the marinade. (Note: I didn’t trim the cauli I used since I love the taste of the leafy bits but you can trim if you want.)
2. Heat up the grill. Once it’s hot, place the wrapped cauliflower on the grill and let it cook for 10-15 min, moving it around so it cooks evenly. Unwrap the cauliflower, baste it again with the rest of the marinade and grill without foil directly on the grill for another 8-10 minutes until it has nice, dark grill marks. Remove and let it rest.
3. To serve, smear a few spoonfuls of yogurt on the bottom of the place, cut the cauliflower in chunks and place it on top. To garnish, sprinkle on herbs, pomegranate seeds, pistachios and drizzle with olive oil. Add edible flowers (if using). Season with flaky salt and pepper and serve with orange wedges.

 

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