Okay, so my grilled cauliflower doesn’t look nearly as great as the one dish we had at Atlas Social, but it definitely tastes just as good minus the Bernaise sauce.
Here’s what you’ll need:
- 1 head of cauliflower thickly sliced
- 1 Tsp dried thyme
- 2 Tbsp extra virgin olive oil
- Salt and pepper
For this dish you can either use the grill, a grill pan, or even roast in the oven if you prefer. I used my outdoor grill along with a mesh grill pan that’s used for cooking smaller vegetables on a grill. If using oven, preheat to 425 degrees and flip about 10 minutes into the roasting process. Should only take about 20 to 25 minutes depending on how well done you like your vegetables.
In a large mixing bowl, I tossed the cauliflower with olive oil, thyme, and the salt & pepper to coat. Next I placed the mixture in a grill pan on a preheated grill and cooked on one side until I could see nice char marks. Then I flipped all the cauliflower over and continued to cook until al dente. Should only take 3-4 minutes on each side. You can sprinkle with a little freshly grated Parmesan cheese if you like.
Serves 4-5
