Keep your grill in business for just a little while longer.
High heat is one of the best ways to cook cauliflower, and the grill can deliver it like nothing else. The name of the game is developing a deeply browned crust, crispy edges, and a tender interior. Cutting cauliflower into florets can make it difficult to grill though, since it can be a challenge to constantly watch over so many little pieces, not to mention how easily they can fall between the grates. Instead,.
coats the cauliflower in a Pakistani-inspired spice mixture that leaves it a beautiful yellow color with an earthy and slight spicy flavor.For the longest time fennel was forbidden in my house—my wife really hated it and I can't say I cared much for its strong anise flavor either. Then one dark and cold winter evening, a friend of ours served us a vegetable medley that included fennel that had been slow roasted below a couple chickens for a long time in the oven.
Not long after that meal, I decided to try my hand at grilling some fennel, which I did by cutting it into 1/2-inch slices and grilling it over direct heat until it was nicely charred and crisp-tender. I then assembled it into a salad with almonds, orange slices, and mint that I dressed with an orange vinaigrette.Acorn squash is a lot like pumpkin or butternut squash in terms of cooking method: the flesh needs a long time on the grill to completely soften.
A little extra seasoning goes a long way with acorn squash, and in this recipe I added brown sugar, sage, and maple syrup to the butter to deepen the sweetness and give it a nice herbal touch. Halfway through cooking, I sprinkle on Asiago cheese, which bumps up the squash's natural nuttiness.
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