Ingredients & Substitutions
Here I explain the best ingredients for my grilled cauliflower recipe, what each one does, and substitution options. For measurements, see the recipe card.
Cauliflower – Choose a firm, tightly packed head of cauliflower, so it doesn’t fall apart on the grill. See my tips below for cutting the florets. Water – Because you’ll need to steam your cauliflower first before grilling. This is key for that perfectly tender inside! Olive Oil – For flavor and browning. I use regular olive oil, but extra virgin olive oil or avocado oil also works. Lemon Juice – Helps to tenderize the grilled cauliflower. I used just a teaspoon for a hint of zing and to bring out the veggie’s sweetness, but increase to 1 tablespoon if you want it extra lemony. You can also use lime juice. Spices – Just my staple garlic powder, paprika, sea salt, and black pepper are all you need. You can also experiment with 1-2 tablespoons of fresh herbs, 1-2 teaspoons of dried herbs (my Italian seasoning mix works great here), or a pinch of crushed red pepper flakes for some heat.
How To Grill Cauliflower
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage & Meal Prep
Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. Meal prep: You can refrigerate the florets in the marinade for up to 24 hours. This gives it a deeper flavor and is also a great way to meal prep — just grill it fresh the day-of. I actually did this when I took these pictures, and it was amazing! But if you didn’t plan ahead, a quick 10-minute marinade while the grill preheats still does the trick. Reheat: Warm up the cauliflower on the grill again (over indirect heat this time), pop it in the oven at 350 degrees F, or my personal favorite, toss it in the air fryer for 1-2 minutes at 320 degrees F. You can also throw it into my cauliflower casserole, cauliflower salad, or cauliflower soup for a smoky flavor. Freeze: You can freeze grilled cauliflower, but it does lose it’s crisp tender texture. If you still want to, it will keep in the freezer for up to 3-6 months. Thaw in the fridge overnight.
Serving Ideas
If you already have the grill fired up, you might as well prep this grilled cauliflower with one of my grilled mains:
Chicken – My grilled chicken legs and grilled chicken thighs are always a hit! For flavors that just scream summer, try bruschetta chicken or chicken kabobs. Burgers – Keep it simple with my beef hamburgers, or mix it up with my zesty turkey burgers or herby salmon burgers. Steaks – My tutorial for grilling sirloin steak actually works for almost any cut you’ve got. Whip up a grilled London broil or tri tip if you’re up for something different. Other proteins – Try my juicy grilled pork chops or flaky grilled salmon. If you’re feeling fancy, I love grilled lobster tail for that! Sauces – When I want a topping for grilled cauliflower, my fave is a drizzle of chimichurri sauce. You can also do this with my lemon butter sauce, pesto sauce (perfect with a sprinkle of pine nuts), or balsamic glaze. Or toss the florets in the same sauce I use for baked buffalo cauliflower!
Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info does not include optional lemon juice. So even though I’m writing this post while being back in Minnesota for the summer, it reminds me how grateful I am for all the visitors we had in Florida during the 6 months since we moved. When we first left, I was filled with a mishmash of excitement, worry, and pools of tears in my eyes. The revolving door of friends and family coming to visit turned out to be the biggest relief and wonderful surprise — even though we told them they’d better come. Have you ever had a major move? What was it like?
