Cauliflower is one of my favorite veggies to grill. The cilantro-tahini sauce for this is so easy to make & the leftovers make a great salad dressing.
2 heads of cauliflower
Sea salt & black pepper to taste
Extra Virgin Olive Oil
Get your grill set up for indirect heat @ 375 degrees.
Trim the cauliflower stem so that the cauliflower sits flush to the table. To cut steaks, start in the center, and slice the cauliflower in 1/2″ – 3/4″ pieces. You want part of the stem so that the whole slice of cauliflower stays together. Then chop the rest of the cauliflower in large chunks that won’t fall through your grill grates.
Brush both sides of the cauliflower steaks and florets with olive oil and season with salt and pepper to taste. Cook on the grill, turning at least once, until the cauliflower is tender. It usually takes about 30 minutes total.
While the cauliflower is grillin’, blend the sesame seeds, water, lemon juice & cilantro.
To plate, take the cauliflower off the grill, drizzle the cilantro sauce, then top with more chopped cilantro. Yum!
*If you are not a fan of cilantro, I think this would also work well with fresh parsley or basil*