Recipes and Links

Marinated Grilled (or Roasted) Cauliflower

Makes: 4 servings


1 head cauliflower, cut into small florets of the same size

2-4 Tbsp Flying Olive Sicilian Garlic Dipping Oil or Flying Olive Parmesan Dipping Oil or Flying Olive Garlic Extra Virgin Olive Oil, divided

2 Tbsp Flying Olive 18 Year Traditional Balsamic Vinegar

Sea salt and freshly ground black pepper to taste


Place cauliflower in a zip lock bag.  Mix together 2 Tbsp of the Flying Olive Dipping Oil or EVOO, the Traditional Balsamic, and salt and pepper.  Pour over the cauliflower and flip the bag a few times to coat.  If there isn't enough EVOO, add a Tbsp at a time to be sure the cauliflower is well coated.  Let marinade about 15-30 minutes.  (The cauliflower with this "dressing" is delicious even without cooking!)

Preheat an outdoor grill to medium-high heat and place a vegetable grill pan on the grate.  Or, heat the oven to 375 degrees and prepare a baking sheet with sides by covering with aluminum foil.  Cook cauliflower on the grill or in the oven for about
5-10 minutes per side, flipping with a spatula when the pieces begin to brown.  Watch carefully as the cauliflower quickly goes from browning to burning!   Transfer to a grill or oven safe pan with a lid, or cover carefully (the grill pan gets super hot!) with aluminum foil and grill/roast until tender, about 10-15 more minutes.  Cooking times will vary with the size of the cauliflower and the grill temp.

Submitted by Barb L.