I’ve been enjoying the weekend immensely, and part of my joy is weather-related. It’s been in the high 70’s the last few days in Santa Barbara, so we’re still drinking lemonade and grilling in So Cal. After enjoying an evening hike, I made quite a feast last night. The menu included my addictive Organic Tomato Fennel Soup, steamed artichokes with aioli dipping sauce, spinach salad with lemon garlic dressing and grilled cauliflower, which was off the charts! In fact, I ate the leftovers for breakfast. 🙂
Grilled Lemon Parmesan Cauliflower
1 large head cauliflower (sliced — I used purple and yellow cauliflower)
1/2 cup olive oil
2 tablespoons fresh lemon juice
2 cloves pressed garlic
1 tablespoons fresh basil (minced)
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Sea salt & black pepper to taste
1/2 cup fresh grated Parmesan cheese
Let’s Get Started!
Rinse and pat dry the cauliflower. Separate the stem, removing outer green leaves from cauliflower. Starting at the top head of the stalk, slice into 3/4-inch steaks. Place the sliced cauliflower onto a plate. Mix remaining ingredients and brush oil mixture onto the sliced florets, and place them on a medium-hot grill. Grill on both sides until browned. Add additional Parmesan cheese until melted and browned.
*Note: These work wonders on the George Forman grill, especially because it grills both sides at once.