Grilling Cauliflower: A Match Made in Heaven

I admit it.

I know it's kind-of weird, and maybe a little "off-color," so to speak, but--

I LOVE cauliflower.

I love it steamed.

I love it steamed then mashed.

I love it steamed and obliterated in a food processor with salt and pepper and shit-tons of butter.

I love it roasted.

I love it roasted with lemon zest.

I love it roasted with lemon zest and garlic cloves.

Any way you want to serve it to me, I'll happily accept.

But you know what I tried the other night and went ga-ga over?

Grilled cauliflower.

Heavens to Betsy, you must try! Rinse that head, then cut off golfball-sized hunks of crown with a little bit of stem and throw those pieces into a medium bowl.  Pour in a good couple tablespoons of olive oil, sprinkle on some cayenne pepper, salt, and fresh ground pepper, then get your hands in there and toss, toss, toss! Grill over medium heat, turning every 5 minutes, for 15 minutes total, and you will have heaven laying on your plate.  

Trust me.  Ignore the lack of color and the cruciferous family bloodline.

Just grill and EAT.