Grilled Cauliflower with Rosemary and Thyme is the perfect summer side dish, scented with fresh herbs.
I love no-fuss Summer grilling because it keeps the kitchen cool and there’s virtually no clean-up involved. Both proteins and vegetables can be grilled at the same time too, so there’s no need to turn on the stove or oven.
I’ve grilled vegetables such as asparagus, romaine lettuce (Caesar Salad), and zucchini and eggplant (Ratatouille) over the years, but until recently, hadn’t tried grilling cauliflower.
- 1 large head cauliflower, cut up, sliced into ½" pieces
- 1 large onion, sliced
- 4 tablespoons extra virgin olive oil
- fresh thyme sprigs
- fresh rosemary sprigs
- sea salt
- freshly ground black pepper