Grilled Whole Cauliflower
Elevate your next barbecue with this show-stopping Grilled Whole Cauliflower recipe, a smoky and flavorful plant-based centerpiece that's as impressive as it is delicious. Perfectly seasoned with a bold blend of smoked paprika, cumin, garlic powder, and a touch of black pepper, this tender cauliflower is first steamed in foil to lock in moisture, then grilled to charred perfection for a hint of smoky caramelization. Finished with a vibrant burst of fresh lemon zest and parsley, it delivers a satisfying combination of textures and flavors in every bite. Easy to prepare and ready in under an hour, this keto-friendly, vegan dish is ideal for summer cookouts or as a healthy alternative to traditional barbecue fare. Pair it with your favorite dips or sauces for a versatile side or light main that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1 head whole cauliflower
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 unit lemon
- 2 tablespoons fresh parsley
Instructions
Preheat your grill to medium heat (approximately 375°F or 190°C). If you are using a charcoal grill, arrange the coals for indirect heat cooking.
Rinse the head of cauliflower under cold water and pat it dry with paper towels. Carefully remove the green leaves from the base but leave the stem intact to keep the cauliflower head whole.
In a small bowl, mix the olive oil, smoked paprika, ground cumin, garlic powder, ground black pepper, and kosher salt into a smooth paste.
Place the cauliflower on a large sheet of aluminum foil. Rub the spice mixture all over the cauliflower, ensuring it's evenly coated on all sides.
Wrap the cauliflower tightly in the aluminum foil, ensuring no parts are exposed. This will help the vegetable to steam and cook evenly.
Place the wrapped cauliflower on the grill. Cover the grill and cook for 30 minutes over indirect heat.
Carefully unwrap the cauliflower from the foil and place it directly on the grill grates. Cook for an additional 10-15 minutes, turning occasionally to get a nice char on all sides.
Remove the cauliflower from the grill and transfer it to a serving platter.
Zest and juice the lemon over the top of the grilled cauliflower, then garnish with freshly chopped parsley.
Slice into wedges and serve warm.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 18.9 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2036 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
