Beautiful summery weather has finally arrived. It’s not like we’ve had a particularly difficult winter but somehow, I find that we all breathe a bit easier when the brighter, sunnier and warmer days are here.
Once the warm weather breezes in, we do a lot of cooking outdoors – perhaps on the Big Green Egg or on the gas barbeque. The sound of the kids frolicking about in the yard + the mottled late day sunshine through the trees overhead + the smell of dinner on the grill = perfection.
Our girls, Emma and Katie, seem to adore grilled food. G is very happy to oblige when requests for his ribs, stuffed flank steak, smoked trout or salmon are tendered. And on those days, my contributions at mealtime are simplified. This dish, grilled coriander cauliflower, is simplicity exemplified. We tried a roasted version on a whim a few weekends back. As we flipped through the Early Spring issue of Food & Drink, the LCBO’s entertaining magazine, a number of recipes caught our attention and this one in particular seemed so quick and easy that we couldn’t resist it.
It was a huge success not only with the grownups but surprisingly with our Katie. I made the recipe a week later, and again, she happily gobbled up her helping of cauliflower. After a third time, I knew this coriander and cauliflower recipe was a keeper.
The original recipe was roasted in the oven, but since we are without central air conditioning in our house, when the warm weather rolls in, we instead rely on the barbeque. Additionally, we reduced the salt and increased the lemon juice. The end result is a rich, toasty, slightly sweet and delectable dish that requires minimal effort to prepare.
What a wonderful way to welcome Katie to EmmaEats. Or now, EmmaEats…and Katie, too!
Grilled Coriander Cauliflower
inspired by Food & Drink, Early Summer 2012
(serves 4 as a side dish)
- 3 tbsp olive oil + 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 tbsp ground coriander
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 large head of cauliflower, washed, patted dry and separated into pieces 2″-3″ in size
- juice of 1/2 lemon
Light the barbeque and heat it on high.
In a small bowl, combine 3 tbsp of olive oil, the garlic, coriander, salt and black pepper. In a large bowl, toss the cauliflower pieces in the oil mixture and coat them well.
Place the coated cauliflower pieces on the grill and close the lid. Reduces the heat to medium. After 2 or 3 minutes, open the lid and turn the pieces. Repeat for 12-15 minutes until the cauliflower is softened and golden in colour.
Remove the cauliflower from the grill and place into a serving dish. Drizzle the freshly squeezed lemon juice along with the additional olive oil over top and serve immediately.
Tips and Suggestions:
- Oven-roasting the cauliflower is equally delicious. Preheat the oven to 450F and bake the cauliflower on an ungreased baking sheet for 15-20 minutes. Follow the other directions as described above.
This post is shared on TidyMom’s I’m Lovin’ It Friday.
EmmaEats...and Katie too! 
Looks great!
Thanks – we were pretty certain we’d love it, but were pleasantly surprised when Katie took such a liking to it. You’ll have to let me know if you give it a try too!
Veggieeee… always good to eat….my kids like smoked flavour veggie…thanks Liz….
It is wonderful when we find food that’s healthy and that our kids like. Especially when they like their veggies!
Thanks for checking in!