Leave the core as a bridge
Remove leaves and the dry bottom of the stalk without cutting out the whole core. Slice through the center from top to bottom to obtain two or three thick steaks per head. Some small florets will still fall away; that is normal and not a reason to cut ever thinner slices. Handle the steamed pieces with a broad spatula. Let steam escape before applying oil, since wet surfaces carry seasoning poorly and brown unevenly.
The recipe
Serves 4
Ingredients
- 2 medium cauliflower heads
- 3 tbsp olive oil
- 1 tsp paprika
- ¾ tsp fine salt
- ½ tsp black pepper
- 1 lemon: 1 tsp zest and 1 tbsp juice
- 2 tbsp chopped parsley
Method
- Cut central slices about 1 inch / 2.5 cm thick. Steam them and the loose florets for 5–6 minutes until slightly yielding but still stable. Drain thoroughly and let surface steam escape.
- Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
- Mix two tablespoons oil with paprika, salt and pepper and brush on. Grill slices over medium direct heat for 5–7 minutes per side. Cook florets in a basket and finish firm stems indirectly with the lid closed if necessary.
- Mix remaining oil with lemon zest, juice and parsley. Lift cooked steaks with a broad spatula and dress on the plate. The core should cut easily with a knife, not merely show browning around its edges.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
