Prepare to transform the humble cauliflower into a jaw-dropping, flavor-packed masterpiece that will make even vegetable skeptics beg for seconds! This grilled cauliflower recipe isn't just a side dish—it's a culinary journey that bridges traditional Middle Eastern flavors with modern grilling techniques. Imagine thick, golden-charred cauliflower wedges kissed by smoky flames, draped in creamy tahini yogurt, and sprinkled with vibrant sumac—a dish so irresistible, it'll revolutionize your perception of vegetables forever.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 head of cauliflower
- 2 tablespoons olive oil
- Salt to taste
- 1/2 cup yogurt
- 1/4 cup tahini
- 1 tablespoon sumac
- 1 small onion, sliced
- Fresh parsley for garnish
Instructions
- Preheat your grill to medium-high heat (around 400-450°F). If using a gas or charcoal grill, ensure grates are clean and lightly oiled to prevent sticking.
- Prepare the cauliflower by removing outer leaves and trimming the stem. Cut the entire head into 4-6 thick wedges, keeping the stem intact to hold the pieces together.
- Brush each cauliflower wedge generously with olive oil, ensuring all surfaces are coated. Sprinkle salt evenly over the wedges to enhance flavor and promote caramelization.
- Place cauliflower wedges directly on the preheated grill. Cook for 6-8 minutes per side, rotating carefully to create beautiful char marks and ensure even cooking. The cauliflower should be tender and golden brown with slight blackened edges.
- While cauliflower is grilling, prepare the tahini yogurt sauce. In a medium bowl, whisk together yogurt, tahini, and a pinch of salt until smooth and creamy. Set aside.
- Thinly slice the onion and briefly grill for 2-3 minutes to soften and add a smoky flavor. Alternatively, you can leave the onion raw for a sharper taste.
- Once cauliflower is cooked, transfer to a serving platter. Drizzle generously with the tahini yogurt sauce.
- Sprinkle sumac over the cauliflower wedges, which will add a tangy, lemony flavor. Top with grilled onions and finely chopped fresh parsley.
- Serve immediately while warm, allowing guests to enjoy the contrasting textures and vibrant flavors of this Middle Eastern-inspired dish.
Tips
- Choose a fresh, firm cauliflower head with tightly packed, white florets for the best grilling results.
- Keep wedges thick (about 1-
- 5 inches) to maintain a tender interior while achieving a crispy exterior.
- Don't rush the grilling process—medium-high heat is crucial for developing those beautiful char marks and caramelized edges.
- Use a wide, flat spatula when flipping cauliflower wedges to prevent them from breaking apart.
- If you don't have a grill, this recipe works wonderfully in a hot cast-iron skillet or oven roasted at 425°F.
- For extra flavor, consider marinating the cauliflower in the olive oil and salt mixture for 30 minutes before grilling.
- The tahini yogurt sauce can be prepared up to a day in advance, making meal prep a breeze.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 8g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 5mg
