- 1 head cauliflower (2 pounds)
- 1/4 cup salt
- 2 tablespoons sugar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh chives
- Lemon wedges for serving
Step 1: Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head through the core into 6 equal edges so that core and florets remain intact.
Step 2: Whisk 2 cups water, salt, and sugar in medium bowl until salt and sugar dissolve. Holding wedges by core, gently dunk in salt-sugar mixture until evenly moistened (do not dry – residual water will help cauliflower steam). Transfer wedges, rounded side down, to large plate and cover with inverted large bowl. Microwave until cauliflower is translucent and tender and paring knife inserted in thickest stem of florets (not into core) meets no resistance, 14 to 16 minutes.
Step 3: Carefully (bowl and cauliflower will be very hot) transfer cauliflower to paper towel-lined plate and pat dry. (Microwaved cauliflower can be held at room temperature for up to 2 hours).
Step 4: Brush cut sides of wedges with 1 tablespoon oil. Place cauliflower, cut side down, on grill over medium-high heat and cook, covered, until well browned with spots of charring, 3 to 4 minutes. Using tongs or thin metal spatula, flip cauliflower and cook second cut side until well browned with spots of charring, 3 to 4 minutes. Flip again so cauliflower is sitting on rounded edge and cook until browned, 1 to 2 minutes.
Step 5: Transfer cauliflower to large platter. Drizzle with remaining 1 tablespoon oil, sprinkle with chives, and serve with lemon wedges.
Enjoy this easy & delicious grilled cauliflower from Cook’s Illustrated!