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Grill-Roasted Cauliflower
VINCENT SCOTTO
of
Scopa
Serves four to six.
1 large head cauliflower
1/4 cup extra-virgin olive oil
1 tablespoon Tuscan seasoning
Tuscan Seasoning:
1/2 cup dried oregano
5 tablespoons kosher salt
4 tablespoons Spanish paprika
4 tablespoons ground fennel
3 tablespoons granulated garlic
3 tablespoons granulated onion
2 tablespoons cayenne pepper
4 teaspoons sugar
With a paring knife, core and cut the cauliflower into small florets. Place in a large bowl and toss with the oil and Tuscan seasoning, coating evenly.
Cut 1 piece of heavy-duty aluminum foil approximately 48 inches long by 24 inches wide. Fold it in half so you have a double thickness 24 inches square. Place the seasoned cauliflower on the foil and fold the foil like an envelope, crimping the edges to seal. Cut four 1-inch vents into the top of the pouch, to release steam.
To grill: Start a medium fire on one side of the grill and place the cauliflower next to the coals (if you put them on the coals, they will burn). Cover the grill and roast for 12 to 15 minutes; then turn the pouch around and roast for another 12 minutes. Open one vent just enough to test one piece of cauliflower. It should be tender. If not, roast for an additional 5 minutes.
Tuscan Seasoning:
Combine all the ingredients in a glass or plastic container with a tight-fitting lid, and shake or stir to mix. Use on any grilled vegetables, chicken, flank or skirt steak, shrimp, or lobster. Can be stored in a cool, dark place for up to 6 months.
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