Grilled Cauliflower or Asparagus

If you don't like cauliflower, use whole asparagus spears without the Optional Options. When it is cooked, sprinkle the asparagus with a little fresh-squeezed lemon juice!

One head of cauliflower

Salt

Pepper

Olive oil

Optional Options

Chipotle Chili Powder

Smoked Paprika Powder

Ground Cumin

Gomashio

Trim the leaves, remove the lower stem, rinse and dry the cauliflower.

Slice the cauliflower into 1" slices OR break it into bite-size florets (some small, some large ...)

(The slices grill evenly; the florets grill unevenly.)

Coat the bottom of your roasting pan with oil and add the cauliflower. Sprinkle some more oil over the cauliflower and add the spices.

Put the pan under the broiler and when the cauliflower turns a nice caramelizey-golden-crispy brown, turn the cauliflower over.

You can also use a frying pan on top of the stove or a grilling pan on the bbq.

The gomashio is good if you are doing an Asian themed meal, but I like the smokier flavours for regular every-day "Canadian" or East Indian meals. I might try it with some sweet or "dessert" spices one day.