Grill the whole cauliflower like a steak

Absolutely. It works, it’s impressive, and it’s easier than you think.

The trick is treating it like a dense vegetable that needs a head start. You can’t just throw a raw head on the grill and expect it to be tender inside. Parboil it first — whole, in salted boiling water, for about 8-10 minutes. You want it fork-tender but not falling apart. Drain it well, let it steam dry for a minute.

Now season it like you mean it. Olive oil, salt, pepper, maybe smoked paprika, garlic powder, a squeeze of lemon. Get it all over, into the crevices. Preheat your grill to medium-high. Place the cauliflower on the grates, cover, and cook for about 15-20 minutes total, turning occasionally. You want char marks and some browning, not a burned exterior with a raw center. If your grill runs hot, move it to indirect heat after the first sear.

Serve it whole on a cutting board with a sauce — tahini, romesco, or just a yogurt-dill thing. People go nuts for it.

It’s almost as satisfying as a steak, and way more interesting than a veggie burger.