Chef Megan Mitchell

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Grilled Cauliflower with Jalapeño and Capers

  • Serves: 6
  • Complexity: easy
  • Print
Grilled Cauliflower with Jalapeño and Capers

Ingredients

  • 1 head cauliflower
  • Olive oil, for drizzling
  • Salt and pepper, to taste
  • FOR THE DRESSING:
  • 2 jalapeños
  • 2 Meyer lemons, zest and juice
  • 1/3 cup flat leaf parsley, roughly chopped
  • 1/4 cup capers, roughly chopped
  • 2 tbsp. olive oil
  • 1/3 cup pine nuts, lightly toasted
  • Parmesan cheese, for grating

Directions

  1. Preheat your grill to 400°F. Place a grill basket directly on the grates.

  2. Begin by breaking down the cauliflower head into medium sized florets. Place into a large mixing bowl, drizzle with olive oil and sprinkle with salt and pepper. Toss to make sure everything is fully coated. 

  3. Once the grill is up to heat, place the florets into the heated grill basket and shake so they form an even layer. Grill for 20-25 minutes, shaking the basket every 5-7 minutes, or until they are charred and softened slightly. 

  4. About 7 minutes before the cauliflower is ready, place the jalapeños directly on the grill and cook until charred on all sides. Remove from grill and thinly slice into rounds, discarding the stems.

  5. While the cauliflower is grilling make the dressing. In a small bowl combine the zest and juice from the lemons, chopped parsley, capers and olive oil. Add the sliced jalapeños to the mixture as well.

  6. Remove the grilled cauliflower and place into a large mixing bowl. Toss with the dressing and taste for seasoning adding salt if needed. Lastly, right before serving, add in the pine nuts.

  7. To serve, place on a large platter and finish with a generous grating of fresh Parmesan cheese. Serve warm or room temperature.

    Recipe Courtesy of Megan Mitchell

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