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The Best Side-Dish I Made This Weekend

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Ironman ArizonaNovember 16th, 2014
The big day is here.

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So this may be the best, AND the easiest side-dish around.  A neighbor of my mom’s brought this to my house last year for a BBQ, and I have made it several times since.  Here is my “recipe” (haha) for Grilled Cauliflower.

1 Head Cauliflower

Olive Oil

Salt

Balsamic (IF you like it) for dipping or drizzling

Basically, turn your gill pan on to high heat.  Heat it up until it is hot.  Like almost smoking.  Toss your washed cauliflower in a bowl with about 2 tablespoons of olive oil and a big pinch of salt.  Pour it onto the prepared grill pan.  Let it sit.  Sit longer than you would normally want to.  I know you want to toss around the cauliflower, but don’t touch it.  Give it a few, let it get a little black. Now, turn over your pieces.  Add oil if needed.  It takes probably 7-8 minutes per side to cook, but maybe every 4 minutes, turn it over or change positions so it’s not completely black.  I add salt to taste.  Once it is finished, let it sit a little. The veggies taste better when they are not smoking hot.  I like to put a small dish of balsamic vinegar with the cauliflower, for dipping.  It’s a great dish.  You can make ahead and take to a party, just tent with foil.  This dish tastes great at room temperature too.

I have also done this with both cauliflower and broccoli.  The broccoli will cook much faster, so watch it and take it off the pan while the cauliflower continues to cook.

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