Recipe by ziola1039
"I got something like this at a restaurant and it was wonderful."
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cauliflower, cut into thick slices
seasoned salt (such as LAWRY'S®)
Loved it! And my kids do too!
My family didn't like the seasoning on this at all. The cooking method is a success, and one that will definitely be repeated with different flavors.
I don't know if it is the light grilled flavor or the brown sugar that transforms the Cauliflower flavor into a little slice of heaven.
no grill, so i used my iron griddle, but this recipe got me started on grilled/fried cauliflower. first i just fried it in olive oil, and that was great. then added diced garlic, and it was even better. now i'm making it with shredded romano on top for the last 3 or 4 minutes. i never did get around to using the brown sugar—i'm diabetic. this is a perfect entree for me, and i love it. even the "not-that-fond-of-cauliflower wife likes it. if you like cauliflower even a little, you should try this.
This is great.
The resulting mixture seemed suspiciously small to me so I doubled it, which was a mistake - the spices were too powerful.
Don't have an outdoor grill, so I first boiled the cauliflower, then added the spice mixture, and then baked it for twenty minutes at 180c. The texture was perfect.
I’m about to do the type of review I hate. You know, the kind where the cook modifies the recipe so you can’t tell for sure if the correct recipe is good or not? I wanted to do this recipe as written, but my cauliflower was too small to get more than a couple of nice slices off it, but I really wanted to grill it along with my chicken. So, I cut it up into florets, tossed it in a bowl with 2 TB’s of olive oil to coat it. I mixed my own homemade season-all-type mixture with the brown sugar and sprinkled it on the cauliflower. But how to actually grill it? I borrowed the technique from a (less worthy) recipe and put the florets in a doubled-on-the-bottom aluminum foil pouch with 4 slitted vents, and grilled them on the lowest gas grill setting, turning them every 12 minutes, then checking after 14 (each grill will vary, of course.) On charcoal/wood, you should off-set the pouch. I really do hope to do this recipe exactly as written someday when I have a large enough veggie, I think it’ll be great! But I hope this modification helps someone else in my predicament. There aren’t many grilling/roasting veggie recipes out there, so thank you so, so much ziola.
This tasted good enough but it sure wasn't as easy as I thought. Slicing a head of cauliflower took some doing and mine also fell apart. I didn't use my grill it since it was winter and I think that was the problem. I panned fried the slices along with all the pieces and the flavor was really OK but it was so greasy. I still gave it 4 stars because the recipe does say to grill it and I think it would be so much better that way. I did sprinkle some Romano cheese on it before serving and I loved the result. I do plan to try this again in the summer on the grill. Thanks for a really unique recipe!
Part of my cauliflower fell apart when I tried to slice it in planks. I just through the big florets on the grill with the rest of it and that worked fine. My husband really liked it. My piece was a little light on the seasoning, and I wished it had a little more. I found it a little difficult sprinkling the brown sugar evenly, so he may have gotten the perfectly-seasoned piece.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 32
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