Damn, cauliflower. We didn’t know you could be so tasty.
Usually you’re reduced to being steamed, eaten as a necessity (ugh… so healthy), or doused in cheese sauce just to make you tolerable (we can relate).
Thankfully, this recipe is ridiculously easy, and just as ridiculously tasty, thanks to the addition of the immensely delicious togarashi (Japanese 7-Spice, which is also so good on popcorn).
Togarashi Grilled Cauliflower
Serves 4 as an appetizer or side dish.
1 head cauliflower
1 tablespoon butter, melted
1 tablespoon grape seed oil
1 clove garlic, grated
1 heaping tablespoon togarashi (we like the Shichimi Togarashi from the Silk Road)
½ teaspoon salt
Assemble your ingredients and preheat your grill to medium heat.
Remove the leaves and base of the cauliflower, discard, and cut the cauliflower into bite-sized pieces (but not so small that they’ll fall through the grate of the grill!).
Give the cauliflower a good rinse, and drain (at this point it should be in a big bowl). Drizzle the melted butter and oil over the cauliflower.
Grate the garlic and add it to the greased-up cauliflower.
Gradually sprinkle the togarashi over top while stirring.
Do the same with the salt, and continue to stir.
Transfer the cauliflower to the preheated grill, close the lid, and cook for about 5 minutes.
Check on the cauliflower. Once it has started to char a bit and is starting to get tender, flip it.
Cook for another few minutes (just to even out the grill marks), and transfer to a serving dish.