Imagine transforming an ordinary cauliflower into a culinary masterpiece that will have your taste buds dancing with joy! This Grilled Cauliflower with Rosemary and Thyme recipe is not just another side dish – it's a game-changing experience that elevates a humble vegetable into a show-stopping sensation. With a perfect blend of aromatic herbs and a tantalizing char from the grill, this recipe will make you fall in love with cauliflower like never before.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Prepare the cauliflower by washing it thoroughly and cutting it into uniform florets, ensuring they are roughly the same size for even cooking.
- In a large mixing bowl, combine olive oil, chopped fresh rosemary, chopped fresh thyme, salt, and pepper. Whisk the ingredients together to create a fragrant herb marinade.
- Add the cauliflower florets to the bowl and toss gently, ensuring each piece is evenly coated with the herb-infused olive oil mixture.
- Preheat your grill to medium-high heat, approximately 400-450°F. If using a gas grill, set burners to direct medium-high heat. For a charcoal grill, arrange hot coals to create a medium-high heat zone.
- Prepare a grilling basket or heavy-duty aluminum foil packet with small perforations to prevent florets from falling through the grill grates.
- Transfer the marinated cauliflower florets to the grill basket or foil packet, spreading them in a single layer for optimal caramelization.
- Grill the cauliflower for 15-20 minutes, turning occasionally to ensure even charring and cooking. Look for golden-brown edges and a tender interior.
- Remove from the grill when cauliflower is tender and has developed a nice char. The florets should be easily pierced with a fork but still maintain some firmness.
- Transfer grilled cauliflower to a serving platter and optionally garnish with additional fresh herbs or a light drizzle of olive oil.
- Allow the cauliflower to rest for 2-3 minutes before serving to let the flavors meld and cool slightly.
Tips
- Size Matters: Cut your cauliflower florets into uniform sizes to ensure even cooking and consistent caramelization.
- Marinate for Maximum Flavor: Let the cauliflower sit in the herb-infused olive oil for 10-15 minutes before grilling to allow the flavors to penetrate deeply.
- Grill Temperature is Key: Maintain a medium-high heat (400-450°F) to achieve that perfect golden-brown char without burning.
- Use a Grill Basket or Foil Packet: This prevents smaller pieces from falling through the grates and ensures even cooking.
- Don't Overcrowd: Spread the florets in a single layer to allow proper caramelization and prevent steaming.
- Watch the Char: Look for golden-brown edges and a tender interior – this is the sweet spot for perfect grilled cauliflower.
- Rest and Serve: Allow the cauliflower to rest for a few minutes after grilling to let the flavors settle and cool slightly.
Nutrition Facts
Calories: 129kcal
Carbohydrates: 8g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
