Grilled Cauliflower
The Perfect Summer Side
Grilled Cauliflower with lemon and sweet paprika is a mouthwatering dish that combines the smoky flavor of grilled cauliflower with the zesty brightness of lemon and the subtle heat of sweet paprika.
This recipe starts with fresh cauliflower florets marinated in a mixture of oils, lemon juice, sweet paprika, salt, and pepper.
After marinating, the cauliflower is grilled to perfection, developing delicious charred edges and a tender interior. The finishing touch is a sprinkle of fresh lemon zest, honey, and lemon juice.
Add some chopped parsley for added freshness. This dish is perfect as a side or even as a main course for vegetarians and vegans.
There is a full, printable recipe card at the end of this post. You can also hit the print button for the recipe to come up on one screen. From there you can screenshot this to save it to your phone.
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Below I have included some information regarding the ingredients. There are also tips to make this dish all that it can be.
Sweet Paprika
This recipe specifies sweet paprika for the Grilled Cauliflower. You do not have to go out and buy a special paprika to make this recipe the first time, however. You can use whatever paprika you have on hand.
I believe that any paprika that doesn’t specify that it is smoked is, actually, sweet paprika. I have learned about many different types of paprika through my years of cooking and have enjoyed experimenting with different types.
The point is, ANY paprika will work for this recipe. It is just my preference to use a paprika that is sweeter, as it balances the flavors of the lemon and honey.
If you are not familiar with paprika it is a spice made from dried and ground red peppers. It is traditionally made from Capsicum annuum varietals in the Longum group, including chili peppers.
Paprika is a spice that can be used in lots of recipes to offer a range of flavors, from mild and sweet to smoky and spicy. That being said, certain varieties can be quite distinct.
For example Hungarian paprika can have more spicy characteristics while domestic paprika is typically mild and sweet while Spanish paprikas are smoke-dried, imparting a smoky flavor.
Soaking The Cauliflower
I like to soak the cauliflower for my recipes for two reasons.
One: the cauliflower may have some things hiding in it. Soaking it in the cold salt water helps remove anything we may not want to be eating.
I also just think that cauliflower is hard to wash, so this gives me piece of mind.
The second reason I soak the cauliflower for this recipe is because of the steaming step. Soaking the cauliflower allows some of the water to absorb into the vegetable leading to a better steaming process.
If you notice your cauliflower isn’t steaming well, feel free to add a tablespoon or two of water to the foil packet so that the cauliflower will steam properly.
Cutting The Cauliflower
I know that some of you will fret over cutting the cauliflower.
Do not fret.
You just want to make sure that you cut the cauliflower into larger chunks so that in the grilling step, the pieces do not fall through the grates of the grill.
Do not worry if the cauliflower falls apart. You can always lay a piece of foil on the grill, not directly over the flame, to grill the smaller pieces.
Pictured above is about how I cut my cauliflower. Sometimes it does fall apart.
It happens to the best of us.
What If I Don’t Want To Grill?
If you do not want to grill or do not have a grill, you can make this two different ways.
The first way is to make it in your oven. You can steam the cauliflower at 375 degrees in your oven in the foil packet and then spread the cauliflower out on a baking sheet and bake it at 400 degrees until you see it get slightly charred and crispy.
Baste it the same as you would if grilling.
If you have an air fryer, I would simply cook this whole recipe in your air fryer. You do not have to do the steaming method for the air fryer.
I have learned that every air fryer cooks at different times and temperatures, so adjust it to the model you have. Keep a close eye on this the first time you make it in an air fryer, then note how long it took so you know for next time.
Baste it with the honey mix for the last few minutes of cooking.
That being said, I still think the best way to make this recipe is to make it on the grill.
If you have anyone at the cook out who claims they hate cauliflower, dare them to take a bite of this recipe.
Grilled Cauliflower
Grilled cauliflower with lemon and sweet paprika is a mouthwatering dish that combines the smoky flavor of grilled cauliflower with the zesty brightness of lemon and the subtle heat of sweet paprika. This recipe starts with fresh cauliflower florets marinated in a mixture of oils, lemon juice, sweet paprika, salt, and pepper. After marinating, the cauliflower is grilled to perfection, developing delicious charred edges and a tender interior. The finishing touch is a sprinkle of fresh lemon zest, honey and lemon juice and perhaps some chopped parsley for added freshness. This dish is perfect as a side or even as a main course for vegetarians and vegans.
Ingredients
- 1 Head of Cauliflower cut into large pieces (4 to 6 large pieces) i*f using the whole head
- 1 teaspoon of Sweet Paprika, or to your taste preference (divided)
- 1/2 to 1 teaspoon of coarse salt
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of black pepper
- 1 tablespoon of vegetable oil or a coconut or avocado oil
- 1 tablespoon of Sesame Oil
- *use less oil if using less cauliflower
- Juice from one lemon along with 1 teaspoon of zest from the lemon rind
- Fresh Parsley, minced
- 1/2 tablespoon of honey, I like to use a truffle or hot honey
Instructions
- Add the whole head of cauliflower to a large bowl filled with cold water and a little salt. Let it soak for 15 minutes. Remove it from the bowl and let the cauliflower drain on some paper towels.
- Toss the cauliflower in a bowl with the oil of your choice, sesame oil, salt, pepper, garlic and onion powder and half of the paprika. You want to make sure you have cut the cauliflower in larger chunks so it doesn't fall through the grates of the grill. But do not stress if some breaks off.
- Place the cauliflower in tin foil and seal the foil around the cauliflower.
- Place on the grill at a medium heat and not directly over the flame and let the cauliflower steam for about 20 to 30 minutes.
- While the cauliflower steams, add the lemon juice, lemon zest and the honey to a bowl and whisk, then add the rest of the paprika and combine well.
- After the cauliflower is semi soft, remove it from the foil and place it right in the grill and char it at a medium to high flame. Brushing it with the lemon, honey mixture as you char it.
- I like to grill it so it still has some crunch.
- Remove from grill and finish it with more salt if needed and the fresh parsley.
*see the post if you want to make this and not grill it
Want to try another great cauliflower recipe? Cauliflower Crunch Salad with Honey Jalapeno Dressing can be a whole meal to itself.