Grilled Cauliflower with Fresh Cilantro Pesto

Grilled Cauliflower with Fresh Cilantro Pesto


  • 1 Head cauliflower florets
  • 1/4 cup Soy sauce sub tamari for gluten free
  • 1/4 cup Olive oil
  • 1/2 Lemon juiced
  • 1 1/2 tsp Kosher salt
  • 1 1/2 tsp Coarse black pepper


  • 1/2 cup Grated parmesan
  • 1 Bunch cilantro
  • 1/2 Bunch parsley stems removed
  • 1 tsp Red chili flakes
  • 1/4 tsp Kosher salt
  • 1/4 tsp Coarse black pepper
  • 1/2 Lemon juiced


  • Heat grill to medium high (350-400 degrees).
  • Steam cauliflower florets for 4 minutes and then place in an ice bath or run under cold water to stop them from cooking further.
  • In large bowl whisk together soy sauce, olive oil, and lemon juice. Toss with cauliflower and then season with salt and pepper.
  • Place cauliflower over the direct heat and close the grill. Grill for 5 minutes, then turn and rotate. Rotate cauliflower so all sides get grill marks or some char.
  • Remove and serve warm with pesto drizzle on top and as dipping sauce.

Pesto directions:

  • In food processor add all ingredients except olive oil. Pulse four or five times to incorporate the flavors. Then add the olive oil, continuing to pulse until mostly smooth. Taste and add more lemon juice if needed.