Whole, Grilled Cauliflower Recipe
whole head of cauliflower
2-6 tablespoons of olive oil
1 - 4 tablespoon of butter
2 teaspoons of Katz Honey Vinegar
large piece of heavy foil
1. Carve out a pocket in the stem of the cauiflower, without cutting loose any of the flowerettes.
2. Lay out a large sheet of foil on a flat surface.
3. Turn cauliflower over and drizzle with 1 tablespoon of olive oil. Turn head back over and fill pocket and entire base with 1 to 4 tablespoon of butter. Drizzle with vinegar and then close foil around head completely.
5. Unwrap, place on a white plate to emphasize the color, drizzle with Vinegar if you wish. Use a sharp knife to serve at the table.
Perfect for using the grill to "steam" the cauliflower. A nice contrast to the other foods that are being "grilled" at the same time. Rather than using a dark colored vinegar, like Agro di Mosto, which adds a wonderful flavor but also does not look as good, I now prefer to use a light-colored vinegar like KATZ Honey Vinegar. This keeps the flowerettes pure and white, the right sweetness, and the vinegar makes the cauliflower sing. (Agro Dolce) Wrap it up and in 20 to 35 minutes it's ready. Just poke with a fork, or the like, to test if it is done. Lean towards firmer rather than softer, as it will continue to cook. Remove from the foil just before perfect and it will finish cooking on the table. A white plate emphasizes the white color of the cauliflower. Serve with the stem down and let your guests "pull" their own.