Ingredients
Scale
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 cup chopped cilantro
- 2 limes, cut into wedges
- 1/4 cup crumbled cotija cheese
Instructions
- Step 1: Preheat your grill to medium-high heat. While the grill is heating, remove the outer leaves from the cauliflower and trim the stem, leaving the head intact.
- Step 2: In a small bowl, whisk together the olive oil, chili powder, cumin, and garlic powder. Brush this mixture generously over the entire cauliflower head, ensuring it's evenly coated.
- Step 3: Place the cauliflower directly on the grill grates. Grill for about 20-25 minutes, turning occasionally, until the cauliflower is tender and slightly charred.
- Step 4: Remove the grilled cauliflower from the grill and place it on a cutting board. Carefully slice the cauliflower into wedges.
- Step 5: Arrange the cauliflower wedges on a serving platter. Squeeze fresh lime juice over the wedges, then sprinkle with chopped cilantro and crumbled cotija cheese. Serve immediately with extra lime wedges.
Notes
- Leftover grilled cauliflower can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat cauliflower wedges in a skillet over medium heat with a little olive oil until warmed through, rather than microwaving.
- Serve these vibrant cauliflower wedges as a delicious side dish with grilled chicken, fish tacos, or your favorite Mexican-inspired meal.
- Don't be afraid to char the cauliflower slightly on the grill; those blackened bits add a fantastic smoky flavor that really elevates the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American