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Our 3 Best Tips For Legitimately Perfect Grilled Whole Cauliflower

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This grilled whole cauliflower recipe is all about elevating the humble vegetable to gourmet status. With a flavorful marinade featuring sake, mirin, and shoyu, and finished with chicken fat and sesame oil, this dish is a showstopper. Top with shichimi togarashi and serve with lemon wedges for a truly unforgettable meal.

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Side Dish

Our 3 Best Tips For Legitimately Perfect Grilled Whole Cauliflower Image

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Ingredients

Servings: 8

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2 large heads cauliflower (about 2 pounds each; 900g each)

3 quarts (2.84L) water

3/4 cup plus 2 tablespoons(126g) kosher salt

1/2 cup (120 ml) Koikuchi shoyu, tamari, or saishikomi shoyu (see notes)

1/2 cup (120 ml) sake

1/4 cup (60 ml) mirin

5 tablespoons (60g) granulated sugar

1 ½ teaspoons (8g) powdered dashi

3 tablespoons rendered chicken fat or unsalted butter

1 tablespoon (14g) toasted sesame oil

Shichimi togarashi, for serving

Lemon wedges, for serving

Our 3 Best Tips For Legitimately Perfect Grilled Whole Cauliflower

Ingredients

Steps

Nutrition Facts

Our 3 Best Tips For Legitimately Perfect Grilled Whole Cauliflower

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts