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Grilled cauliflower head with charred areas, topped with a creamy yellow sauce, lemon zest, and fresh mint.
5 from 1 vote

Whole Grilled Cauliflower

This whole grilled cauliflower with Indian spices and tahini sauce makes a beautiful vegan centerpiece for your next BBQ party. You can serve it whole, in quarters, or in slices.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Grilling Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Eloïse

Ingredients
 

  • 1 small cauliflower 2.2 lbs (1 kg) with leaves
  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons Indian spice mix or curry powder

For the ginger lemon sauce

  • 4 tablespoons tahini
  • ⅓ cup water
  • 3 tablespoons lemon juice
  • Pulp of ¼ of a lemon
  • 1 tablespoon fresh grated ginger
  • ¼ teaspoon ground turmeric
  • 1 tablespoon maple syrup
  • ⅛ teaspoon salt

Instructions
 

  • Prepare the cauliflower. Cut off the leaves and a small part of the base to help it stand flat. Wash the cauliflower head.
  • Pre-cook the cauliflower. Bring a large pot with salted water to a boil. Add in the whole cauliflower and cook for 10 minutes. Then, remove it with a spider and let it cool for 10-15 min.
  • Season. Mix the avocado oil with your preferred Indian spice mix. Make sure the cauliflower is relatively dry or pat it dry with a clean dish towel. Brush the spice mix all over the cauliflower.
  • Preheat the grill to 475-500°F (245-260°C).
  • Grill. Place the cauliflower in the back corner of your grill. Keep the burner closest to the cauliflower on low heat. Close the lid and grill for about 30 minutes until soft. Grill other foods in the meantime. For a crispy finish, grill it on its side for 2 minutes over direct high heat (right above the flame). Flip it and repeat.
  • Make the sauce. Combine the tahini with the lemon juice, minced pulp of ¼ of a lemon, maple syrup, grated ginger, turmeric salt, and water. Alternatively, blend everything in a blender. Add more water to make it pourable if needed.
  • Serve. Remove the cauliflower from the grill. Cut into quarters or into thick slices. Serve with the lemon ginger sauce.

Notes

  1. 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.
  2. Pre-cook the cauliflower ahead of time to be able to place it on the grill right away.

Nutrition

Calories: 214kcal | Carbohydrates: 17g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Fiber: 5g | Sugar: 6g

Equipment

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