Grilled Cauliflower: Easy Florets In A Grill Basket
Turn ordinary cauliflower into a standout side with spices and smoky char from the grill. Using a grill basket makes this recipe a snap. Change up the spices on the grilled cauliflower to suit your menu.
A versatile, healthy side dish for any meal, ready in 20 minutes.
What to expect
This is the easiest way to grill cauliflower: I struggle grilling cauliflower steaks or wedges, you’re not alone—they often fall apart when cutting or flipping on the grill. Using florets makes things much simpler and quicker: they cook in under 15 minutes with just a couple of stirs.
Using a grill basket is fuss-free: There’s no chance of the loose florets falling through the grates, and no need for precision cutting and flipping. I use my grill basket often for veggies (see more recipes below) and love how it keeps everything together beautifully. No grill basket? No worries – I’ve included alternative options below.
Versatile seasoning: The suggested blend is delicious, but you can easily experiment with any seasonings you love – or keep it even simpler with olive oil, salt, and pepper.
Ingredients – tailored to your taste
- Cauliflower:Â Use a regular medium or large head of cauliflower or baby cauliflower (also called fioretto).
- Spices:Â We use a blend of cumin, coriander, smoked paprika, and garlic powder.
- Garnish:Â Finish with chopped green onions, fresh parsley, and a squeeze of fresh lemon or lime juice.
Substitutions
- Cauliflower: Prepackaged florets work well if you’re short on time.
- Garnish:Â Lemon zest, fresh herbs such as thyme, chives, cilantro, or oregano also make great toppings.
Variations
- Try different seasoning blends such as curry powder, taco seasoning, Cajun mix, Italian seasoning, Herbes de Provence, lemon pepper, or fajita seasonings to suit your taste.
- Add red pepper flakes or a pinch of cayenne for a little spice.
- See toppings in ‘what to serve with grilled cauliflower’ below.
Step by Step instructions
Shortcuts
- Instead of a whole cauliflower, buy pre-cut cauliflower florets.
- Buy a ready-made spice blend you like (Italian, Mexican, Cajun, etc). You will need about 1 tablespoon or a little bit more.
Tips on how to cut a head of cauliflower into florets
- Prep the cauliflower: Remove any outer leaves and rinse the cauliflower under cool water. Pat dry.
- Trim stem: Place the cauliflower stem-side up on a cutting board. Use a sharp knife to carefully cut around and remove the stem.
- Divide into florets: Break or cut the cauliflower into large florets, then separate into smaller, bite-sized pieces of similar size for even cooking.
Grill basket FAQs
Choose a sturdy heavier grill basket that will stand up to high heat and not buckle. I prefer a nonstick finish for easier cleanup, but many stainless steel grill baskets will go in the dishwasher.
Here are 3 alternatives if you don’t have a grill basket. #1: Poke holes in the bottom of a tin foil tray (purchased or shaped from tin foil). Make sure you spray it with oil. #2: Use a simple cooling rack placed upside down on the grill. Great grill basket hack! #3: Slice cauliflower into thick steaks or wedges and grill them directly on the grill.
What to serve with BBQ cauliflower
Main dish: Almost any protein will work with this cauliflower. I love serving it with Grilled BBQ Chicken Thighs, Maple Balsamic Rainbow Trout, Marinated Flank Steak, Chimichurri Steak, or Baked Apricot Chicken.
Toppings: For an extra touch, drizzle cauliflower with basil pesto, red pepper sauce, ranch dressing, tzatziki or 5-minute herb sauce/
More grill basket recipes
Here are a few other recipes that take advantage of a grill basket. I love mine!
More cauliflower recipes
- Roasted baby cauliflower
- Whole roasted cauliflower with grape relish
- Roasted cauliflower with orange-balsamic drizzle
- Lemon herb cauliflower rice
- Cauliflower rice with pesto
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Grilled Cauliflower: Easy Florets
Equipment
- Grill basket (Note 1 for alternatives)
Ingredients
- 1 medium or large cauliflower add extra seasoning if using a large caulilfower
- 4 tablespoons olive oil or vegetable oil
Seasonings, Note 2
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon each, salt and black pepper (or more to taste)
Garnish
- squeeze of lemon, 1-2 chopped green onions
Instructions
- HEAT GRILL to medium high heat. Spray a grill basket with oil, Note 1.
- PREPARE CAULIFLOWER: Remove outer leaves of cauliflower, cut out core, then cut cauliflower into florets. The smaller the pieces, the faster they will cook. In a large mixing bowl, mix together olive oil, garlic powder, cumin, coriander, smoked paprika, salt and pepper. Add florets and toss to coat evenly. If the cauliflower seems a little dry, add a touch more oil. Place seasoned cauliflower in grill basket.
- GRILL CAULIFLOWER: Grill for 10-15 minutes in total, depending on how soft you like your cauliflower and how large the florets are. Stir occasionally.
- SERVE: Transfer to serving dish. Squeeze lemon juice (about 1/4 lemon) over cauliflower and sprinkle over chopped green onions and parsley if desired. Or drizzle with an optional topping, Note 3.
Recipe Notes
- Grill basket alternatives: 3 options –
- Poke holes in the bottom of a tin foil tray (purchased or shaped from tin foil). Make sure you spray it with oil.
- Use a simple cooling rack placed upside down on the grill. Great grill basket hack!
- Slice cauliflower into thick steaks or wedges and grill them directly on the grill.Â
- Variations for seasonings: If you don’t like one if the spices, leave it out and replace it with something you like. You can also try other blends such as curry, taco seasoning, cajun, Italian seasoning, herbes de provence, or fajita seasonings.
- Optional toppings: Step it up with a drizzle of basil pesto, red pepper sauce, ranch dressing, tzatziki or 5-minute herb sauce. You can also garnish with fresh herbs.
- Make Ahead: Make the full dish a few hours ahead and warm in microwave for a minute or serve at room temperature. It holds up well, making it a good potluck dish. Store leftovers in an airtight container in the fridge for 3-4 days.Â
this is good, can be the basis of many other dishes – added some olives and cukes and tomatoes for quick yum lunch.
Great idea Kathy! Thanks!