1 LARGE HEAD OF CAULIFLOWER
KOSHER SALT & GROUND WHITE PEPPER
OPTIONAL: CHOPPED FRESH HERBS (LIKE FRESH THYME, ROSEMARY, & OREGANO.
FOR SERVINg, AS DESIRED: GRILLED LEMON, FRESH BASIL, FRESH OREGANO, &/OR FRESH THYME.
Preheat the grill for medium-high direct heat grilling, about 400-500 degrees F. While the grill preheats, prep the cauliflower. If needed, trim the stem of the cauliflower so the head lies flat on the cutting board. Remove any excess leaves but leave the stem completely intact. Slice the cauliflower lengthwise through the stem into 1/2-inch thick 'steaks'. Place the cauliflower steaks on a small baking sheet, drizzle with olive oil & brush over top. Season with kosher salt & ground black pepper, as desired.
Place the cauliflower 'steaks' on the grill. Grill for 12-15 minutes, carefully flipping halfway through, until fork tender & charred as desired.
Serve with lemon juice & a sprinkling of fresh herbs as desired. If serving on a grilled vegetable platter, drizzle with a light & bright herbaceous sauce, like pesto or chimichurri. Use the grilled cauliflower as an add-on to any meal. Enjoy!