Instructions

1. Cut the cauliflower into quarters, keeping the stalk intact. Only cut off the florets if you plan to thread them onto a skewer.

2. Marinate the cauliflower for 30 minutes before grilling. A simple marinade of olive oil, garlic, salt and pepper works well, or you can buy a grilling marinade or use an Italian dressing.

3. Place the cauliflower directly on the grill over medium heat. Grill 5 to 6 minutes on each side or until cauliflower is crisp-tender.

4. Grill the cauliflower over indirect heat if you're cooking meats on the grill at the same time. Place the cauliflower on the top rack, or any place on the grill with indirect heat, close the lid and cook 10 minutes or until crisp-tender.

5. Skewer cauliflower florets on presoaked bamboo skewers and coat them with olive oil or melted butter. Shake on some salt and pepper or other seasonings and place on the grill for about 10 minutes, turning frequently.

6. Put some cauliflower florets on a square of aluminum foil, brush on some melted butter or olive oil and sprinkle with herbs. Fold the foil square over and seal the edges to make a packet. Place on the grill, over medium heat, for 10 to 20 minutes.