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GET IT NOWThe Texture Trick That Changed My Grilled Cauliflower
Grilled cauliflower sounds simple, but if you put raw florets straight on the grates, they can burn outside before they get tender inside — or fall right through. My grilled florets turned out a little too crisp the first time, but after testing a few adjustments, my family loved this easy side dish — and so did our houseguests when I made it for them a few weeks later. Here’s what made all the difference:
- Tender inside with charred edges – Unlike many of my grilling recipes, you can’t just plop cauliflower on the grill. I tested grilling it raw, but it took forever and never got fully tender. Simply steaming and grilling immediately worked, but tasted plain. I finally settled on this “steam, marinate, grill” method. It’s got a lot more flavor, gets irresistible crispy edges, and gives you that tender inside quickly.
- Simple, common ingredients – You need just 5 pantry staples, salt, and pepper, plus the vegetable itself.
- Quick and easy – Grilling cauliflower is much faster than roasting cauliflower, you don’t have to heat up your kitchen, and it takes just 20 minutes start to finish.
Think of this grilled cauliflower recipe as your low-key veggie side for busy summer weeknights, or just a good cookout. Make it with me!
“The cauliflower turned out very good and was a nice addition to the picnic. Steamed the head at home, grilled on site with your smash burgers. Thank you for sharing.”
-Donna
Ingredients & Substitutions
Here I explain the best ingredients for my grilled cauliflower recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cauliflower – Choose a firm, tightly packed head of cauliflower, so it doesn’t fall apart on the grill. See my tips below for cutting the florets. You’ll also need water to steam them before grilling.
- Olive Oil – For flavor and browning. I use regular olive oil, but extra virgin olive oil or avocado oil also works.
- Lemon Juice – Helps to tenderize the grilled cauliflower. I used just a teaspoon for a hint of zing and to bring out the veggie’s sweetness, but increase to 1 tablespoon if you want it extra lemony. You can also use lime juice, or even balsamic vinegar.
- Spices – Just my staple garlic powder, paprika, sea salt, and black pepper are all you need. You can also experiment with 1-2 tablespoons of fresh herbs, 1-2 teaspoons of dried herbs (my Italian seasoning mix works great here), or a pinch of crushed red pepper flakes for some heat. See my flavor variations below!
How To Grill Cauliflower (The Best Way)
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Steam first for tenderness. Raw cauliflower takes too long to soften on the grill, so a quick steam gives it a head start. Place the florets in a large bowl with water. Cover with plastic wrap (don’t let it touch the vegetables) and microwave until crisp tender. A fork should slide in with a little resistance, but the florets shouldn’t be soft or falling apart. (You can also steam cauliflower on the stovetop — I just microwave most often because I’m all about easy in the summer.) Drain and pat dry, then return to the bowl.
- Season and briefly marinate while the grill preheats. Drizzle the cauliflower with olive oil and lemon juice, and sprinkle with garlic powder, paprika, salt, and pepper. Mix well and let it sit to marinate. Just the time it takes to preheat your grill is enough!
- Grill until charred on the edges. Place the cauliflower on the grill (or a grill pan) over direct heat. Cook, turning occasionally, until a little charred on all sides.
My Recipe Tips
- Cut the florets fairly large, so they don’t fall through. Like grilled broccoli, I cut my cauliflower florets on the larger side with a stem (about 2 inches long total).
- A grill basket isn’t required, but makes grilled cauliflower even easier. I tested without it here because I know not everyone has one, but I use mine often because it’s less hassle. It prevents the florets from falling through, makes them easier to flip, and then it’s less important what size you cut them.
- You can also cut the cauliflower into slabs. I recommend using my grilled cauliflower steaks recipe if you go that route.
- Why do you have to steam it first? I tried grilling cauliflower without this step, and it just doesn’t seem to get tender. You can throw it directly on the grill (for about 10 minutes) if you like it super crisp, but if you want a tender inside, steaming first is your best bet.
- For proper browning, pat the cauliflower very dry. If there’s moisture left on it, it’ll continue to steam on the grill and won’t brown well.
- Keep your grill temperature between 350 and 400 degrees F. I find that sometimes this requires fiddling with the knobs a bit throughout the process, but it’s the ideal temp to get those charred edges without burning.
- Be careful not to overcook. You want the florets just tender during the steaming step, so they don’t turn mushy. When grilling the cauliflower, pull it as soon as the edges are charred.
Grilled Cauliflower (Tender & Browned)
My easy method for grilled cauliflower makes it tender fast, with a smoky flavor and charred edges. All with simple pantry ingredients!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Place the cauliflower florets in a large bowl with the water. Cover tightly with plastic wrap (make sure the plastic doesn’t touch the cauliflower) and microwave for 4-5 minutes, until tender. Alternatively, you can steam the cauliflower in a steamer on the stovetop instead.
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Drain the cauliflower, pat dry, and return to the bowl. Drizzle it with olive oil and lemon juice, and season with garlic powder, paprika, salt, and pepper. Mix well. Let the cauliflower sit for 10-15 minutes.
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Meanwhile, preheat the grill over medium heat for 10 minutes, or a grill pan for 5 minutes.
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Place the cauliflower on the grill. Grill over direct heat for 2-3 minutes per side, until a little charred on both sides.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
- Meal prep: You can refrigerate the florets in the marinade for up to 24 hours. This gives the grilled cauliflower a deeper flavor and is also a great way to meal prep — just grill it fresh the day-of. I actually did this when I took these pictures, and it was amazing! But if you didn’t plan ahead, a quick 10-minute marinade while the grill preheats still does the trick.
- Reheat: Warm up the cauliflower on the grill again (over indirect heat this time), pop it in the oven at 350 degrees F, or my personal favorite, toss it in the air fryer for 1-2 minutes at 320 degrees F. You can also throw it into my cauliflower casserole, cauliflower salad, or cauliflower soup for a smoky flavor.
- Freeze: You can freeze this, but it does lose it’s crisp tender texture. If you still want to, it will keep in the freezer for up to 3-6 months. Thaw in the fridge overnight.
- Note on nutrition info: The optional lemon juice is not included, but does not change the numbers that much.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Grilled Cauliflower
Flavor Variations
- Herby – Add Italian seasoning, parsley, and melt a little butter on top while the grilled cauliflower is still hot. I also love a drizzle of chimichurri sauce when serving.
- Spicy – Add cayenne or crushed red pepper flakes, or my personal favorite, drizzle with jalapeno honey at the end.
- Mediterranean – Finish with crumbled feta, fresh parsley and mint, lemon zest, and maybe a sprinkle of pine nuts. Pesto sauce or balsamic glaze also goes nicely here.
- Smoky BBQ – Season the florets with smoked paprika, garlic powder, onion powder, and a pinch of chili powder.
- Buffalo – After grilling, toss with the sauce from my baked buffalo cauliflower.
- Garlic Parmesan – Season with a little extra garlic powder (I don’t recommend raw garlic, because it will burn on the grill). Right after grilling, toss with my lemon butter sauce and grated parmesan, or just sprinkle the cheese on top.
What To Serve With It
If you already have the grill fired up, you might as well prep this grilled cauliflower with one of my grilled mains:
- Chicken – My grilled chicken legs and grilled chicken thighs are always a hit! For flavors that just scream summer, try bruschetta chicken or chicken kabobs.
- Burgers – Keep it simple with my beef hamburgers, or mix it up with my zesty turkey burgers or herby salmon burgers.
- Steaks – My tutorial for grilling sirloin steak actually works for almost any cut you’ve got. Whip up a grilled London broil, tri tip, or my new favorite flat iron steak if you’re up for something different.
- Other proteins – Try my juicy grilled pork chops or flaky grilled salmon. If you’re feeling fancy, I love grilled lobster tail for that!
18 Comments
Patty
0I have to admit that I really didn’t think this would be very good. However, being on Keto can get a little boring so I decided to try it. It was FANTASTIC! I love the tang of the lemon juice and all the other flavors. I wrapped the florets in foil with sliced onions and several whole garlic cloves and then added the “sauce.” Mixed it up and grilled it on the top shelf of the grill for an hour. Just delicious.
Wholesome Yum D
0I’m so glad you gave it a shot, Patty! And even happier that it totally won you over! Wrapping it up with onions and garlic sounds amazing. Love that you found a new favorite!
Verlea
0I made this recipe and we both loved it. I’m always looking for new vegetable recipes. Sometimes I just don’t want meat.
Wholesome Yum D
0I’m so glad you both loved it, Verlea! And I totally get it, sometimes a good veggie dish just hits the spot!
Dona
0Home made and spicy.
Maya | Wholesome Yum
0I’m glad you liked it, Dona!
Barb
0Delicious and simple and fast to make.
Donna
0The cauliflower turned out very good and was a nice addition to the picnic. Steamed the head at home, grilled on site with your smash burgers. Thank you for sharing.
Wholesome Yum D
0I’m so glad you liked it, Donna! Pairing it with smash burgers at a picnic sounds like the perfect summer meal.
Stacey
0Hi, this looks delicious, but I don’t have a BBQ. Can I broil it in the oven, and if so, what temp and cooking time do you think might work? Thanks
Maya | Wholesome Yum
0Hi Stacey, If you’d like to use your oven, follow my roasted cauliflower recipe.
Kylie R
0I now love grilling veggies, you’ve made it so easy! Thank you!
Sha
0So quick and easy! It turned out perfectly seasoned! Soooo delicious!
Kristyn
0What a great way to prepare cauliflower!! I will be grilling this all summer!! And, it’s so tasty!
Hye Jin
0I made it with some pork chops and it completed my meal. So easy and good!
Reg
0Easy and healthy. Pairs with almost everything. Love it!
Anne
0Hi Maya, Love reading your posts. Tried this recipe and it was wonderful. The family asked for the recipe. Thanks for sharing.
Jenna
0I tried this, and it was amazing! The garlic powder and paprika gave it such a nice flavor.