Inspired yet again by Anupy’s aloo gobi, we made grilled curried cauliflower. I mean, we didn’t just buy a head of cauliflower for the last photoshoot! Ok well maybe we did. 
I had found this roasted curried cauliflower recipe on epicurious a few months ago and tweaked the recipe for a grill “rub”. As much as I love oven-roasted vegetables, I try to avoid using the oven unless I’m baking sweets. I’ve used this recipe several times since and have also used the “rub” as a grilled chicken thigh marinade and also as salad dressing. Who doesn’t like such a versatile recipe? And seriously, the summer may be over, but we are going to be grilling until the grill is frozen shut in ice!
This sort of looks like I murdered the cauliflower, doesn’t it?
Recipe
1 Head of Cauliflower
1 teaspoon coriander powder (or seeds)
1 teaspoon cumin powder (or seeds)
1/3-1/2 cup olive oil
1 tsp red wine vinegar
2 teaspoons curry powder
1 tablespoon paprika
1 3/4 teaspoons salt
Turn on the grill and keep it on low heat to warm it up.
Cut or pull apart the cauliflower into florets. Keep the florets big enough to be placed on a grill and not fall through the grate.
The “rub”
If you are using coriander and cumin seeds, you can stir them in a small skillet over medium heat until darkened and then crush them in a mortar and pestle. Otherise, combine the cumin, coriander, curry powder, paprika, salt, vinegar. Slowly add oil until it is the right consistency for coating. The less you use, the healthier it is! But I tend to add a little more oil to make sure the rub coats rather than clumps. Make sure you season this to taste as everyone has different heat preferences. Pour the “rub” or dressing over cauliflower florets in a bowl and toss to coat.
Place cauliflower on grill on low heat for about 3 minutes per side. Move to top rack, close the lid and let it cook for about 10-15 minutes. You may want to keep it in the grill longer for a softer cauliflower. I tend to eat my cauliflower a little more raw than soft.
It’s a pretty simple recipe and mostly healthy (minus the oil). If you like to multitask, throw it on the grill while you’re grilling something else. And don’t forget to keep any left over “rub” for other uses. And honestly, I hardly cook. So if Jared requests this from me more than once, I’ll call it a hugely successful recipe!
lovin’ the golden color
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