Grilled Cauliflower is a perfect side dish for any occasion, and the curry flavor and a bit of heat that you get from this recipe just adds a whole other dimension to the taste!
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Tossing the cauliflower florets with the spice blend creates the perfect flavor with just the right amount of spiciness. The addition of the yogurt or sour cream helps to soften the spice and allows the other flavors to really shine!
This recipe actually came about quite by accident. I was going to make a grilled cauliflower steak but the cauliflower head didn’t cooperate. The florets kept breaking off, so I decided to use my BBQ wok to roast it, I think it turned out perfectly!
Many people are watching what they eat and this recipe fits into a keto diet very nicely! You can cook this recipe in an oven if you like. Although the flavors really shine through when you cook it on the grill!
How Do You Break cauliflower into florets?
In order to break the cauliflower into florets simply take a knife and slice the head in half. You can then trim the florets off the center core of the head of cauliflower.
Once you have cut the head of cauliflower into florets the next step is simple. For the sauce, stir together the lime juice, canola oil (or olive oil), salt and pepper, cumin, turmeric brown sugar, and cayenne.
Toss the florets with the sauce making sure to coat all the florets entirely.
- Head of cauliflower
- Lime juice
- Canola oil
- Salt and pepper
- Ground cumin
- Ground turmeric
- Brown sugar
- Cayenne pepper
- Red pepper
- Pine nuts
- Yogurt or sour cream
How to Grill Curry Cauliflower
It is easy to grill cauliflower if you are using a BBQ wok. We use ours all the time, all year round.
Place the cauliflower on a preheated grill in a barbecue wok and allow to brown, tossing the florets in the wok occasionally.
Be careful the wok handle is going to be very hot! Make sure you use a good quality oven mitt or heat resistant grilling glove when tossing the grilled cauliflower.
The Finishing Touches
If you don’t have a barbecue wok, go out and get one, they are awesome!! If you don’t have one you can substitute heavy-duty aluminum foil on the grill. It won’t work quite as well but you should be able to grill the cauliflower florets, getting them to brown. In addition, it may take a little longer and you might need to add a little more oil so they don’t burn.
It usually takes about 20 – 25 minutes for the florets to brown. You want to make sure that they are cooked.
They should soften just a bit and nicely brown or slightly charred. Once the grilled curry cauliflower is done remove it from the grill. Spoon it onto a serving platter and garnish with finely diced red pepper, parsley, and toasted pine nuts.
Although the spices are not overpowering you definitely get a little zing of spice on the tongue. I like to serve the grilled curry cauliflower with a side of either sour cream or plain yogurt.
The creaminess of this has a cooling effect and marries perfectly with the cauliflower!!
One of the best things about this dish is not only is it vegetarian it is very low in calories. Cauliflower is very high in vitamin C and also contains a number of other important nutrients.
It doesn’t take long to prepare and when you cook cauliflower this way it really brings out the sweetness and nutty flavors!!
Pin it HERE!!
Pin it HERE!
- 1/2 large head of cauliflower cut into florets
- 1 Tbsp lime juice
- 3 Tbsp canola oil (or olive oil)
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- Kosher salt and fresh ground pepper to taste
- 1 tsp brown sugar
- 1/4 tsp cayenne pepper
- Garnish with 1/4 cup each finely diced red pepper, chopped parsley, and toasted pine nuts.
- 1/2 cup yogurt or sour cream divided.
- Preheat your grill to medium-hot. (375 degrees F)
- Cut the cauliflower in bite-size florets.
- Prepare the sauce in a large bowl and stir to combine.
- Add the cauliflower florets to the bowl and gently toss to coat all the florets.
- Add the coated cauliflower to a barbecue wok and grill tossing occasionally until tender and golden brown.
- Transfer the cauliflower to a serving platter.
- Garnish with the diced red peppers, chopped parsley, and toasted pine nuts,
- Serve with plain yogurt or sour cream on the side.
Be careful when handling the barbecue wok the handle is very hot! Use a good quality oven mitt or grill glove so that you do not burn yourself.
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Amount Per Serving: Calories: 207Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 3mgSodium: 184mgCarbohydrates: 12gFiber: 3gSugar: 7gProtein: 5g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.