Whole Grilled Cauliflower

This easy, whole grilled cauliflower recipe is a fun alternative to the uber-popular whole roasted cauliflower head. It gets grilled until tender in the center and crisp on the outside and served with an incredible lemony ginger sauce. This combination takes an ordinary cauliflower to the next level.

This slightly charred cauliflower makes a stunning vegetarian centerpiece for your barbecues and dinner parties. If serving a crowd, I recommend cutting it into slices – a cauliflower steak makes the perfect side dish.

For more easy cauliflower recipes, check out my cauliflower dal or my cauliflower bolognese.

Why You’ll Love This Recipe

• Little preparation: I love the minimal effort required with this easy recipe. The cauliflower can be pre-cooked in the morning, and then all that's left to do is baste and cook! There will be hardly any dishes to wash up.
• Fits in on the grill: The best part about grilling cauliflower is that you can pop it into the back corner of your grill while you grill the rest of the food. (check out my vegan grilling recipes). 
• Beautiful presentation: Lovely golden brown grilled cauliflower can be the centerpiece of your meal, showcasing its pretty shape and caramelized colors. Serve it with grilled potato wedges and grilled peppers for a gorgeous grilled spread. 
• Versatility: Whole grilled cauliflower can be enjoyed as a main course or a side dish. There are so many different rubs and sauces that you could use. A BBQ rub and this sun-dried tomato sauce, or my vegan burger sauce. Other ingredients that go beautifully are yellow mustard, onion powder, (vegan) parmesan cheese, and garlic powder!
• Everyone will love it: Whether you're hosting a gathering or simply cooking for your family, a whole grilled cauliflower is sure to impress. Its eye-catching appearance and delicious taste will make it a crowd favorite.
• Indirect cooking method: Indirect heat means that the heat is coming from the sides and that the cauliflower is not grilled right above the flame. It's the ideal way (and my favorite way) to get the center soft and the outside crispy.

Key ingredients and substitutions

• Cauliflower: Look for a small cauliflower that is fresh and firm. The size of your cauliflower matters as it can affect the overall cooking time. The leaves should be intact and vibrant in color.
• Avocado oil: Avocado oil is a great choice for grilling due to its high smoke point. It adds a subtle nutty flavor to the cauliflower. You can also use olive oil as an alternative.
• Indian spice: It makes a very simple seasoning. Choose your favorite Indian spice blend or use a combination of spices to season the cauliflower. Great choices include garam masala, curry powder, turmeric, cumin, coriander, and paprika. Adjust the amount of spice as you like. 
• Fresh herbs: I chose to serve the grilled cauliflower with fresh mint, which pairs beautifully with the Indian flavors.

Ingredients for the lemon tahini sauce

• Tahini: This paste made from ground sesame seeds adds a creamy and nutty flavor to the sauce. Stir the tahini before using it to mix in the oil.
• Lemon juice: Provides a tangy and citrusy flavor to the sauce. Use ripe lemons for the best taste. 
• Lemon pulp and zest: Enhances that lemon flavor and adds texture to the sauce. You can scoop out the pulp from the lemon using a spoon. Keep the lemon zest to sprinkle over your finished dish if you like.
• Fresh ginger: I love the bright zing that fresh ginger adds. No need to peel the ginger before grating if you wash it thoroughly.
• Maple syrup: For a touch of sweetness and to balance the flavors in the sauce. Adjust the amount as you like.
• Add-ins: Feel free to add chili powder or cayenne pepper for some heat.

Elo’s tips

• Choose a SMALL cauliflower. Large cauliflower heads will take too long to cook on the grill. If you can only find a large one, cut it in half and cook it cut-side down on an aluminum tray to prevent it from burning and flip it at halftime.
• Pre-cook the cauliflower ahead of time.
• Cover the cauliflower with aluminum foil if it starts to darken but is not done yet.
• If the cauliflower stays pale (this will depend on the temperature of your grill throughout the entire grilling process), you can place it upside down on the grates and grill it over direct high heat for a nicely charred top.

Step-by-step instructions

STEP 1: Prepare the cauliflower. Start by washing it. Then, trim off the leaves and slice off the bottom of the cauliflower to help it stand flat.

STEP 2: Pre-cook. Bring a large pot of salted water to a boil. Place the whole cauliflower head in the boiling water for 10 minutes. Lift it out with a slotted spoon. Allow it to cool in a colander for 10-15 minutes. Once cool, pat it dry with a clean kitchen towel. 

Serving suggestions

Whole grilled cauliflower pairs well with chimichurri tofu, miso-marinated tofu, and tamari tofu. My grilling guide has many grilled mains and sides to go with this grilled cauliflower dish. It's also lovely with a serving of zucchini salad. 

Frequently asked questions