New cauliflower on the grill ideas?

Savorthis - No, I am not done with this cauliflower yet, but may be 'off' of it for a few months to come. Thank you for the ideas, I will need them this week. Having it picked as part of a banchan tonight.

Sounds good Sam!

@savorthis.

you mentioned thahini and mid-east spices..which leads me to using the couscous application with parsley tomatoes, dressed with lemon, olive oil, etc. and feta cheese as a Tabouleh salad--replacing the bulgur wheat with the cauliflower couscous.

What a great jumping off point...thanks!

You might be done with your cauliflower by now but if you have any left, there are two preparations I return to again and again. The first is a roasted cauliflower 'risotto.' I cut small florets, toss in oil, s&p and roast to crispy. Then we cook some onions/garlic and add barley or farro and broth cooking until fairly tender. I use an immersion blender to blend a bit of it which makes it creamy, then stir in some fresh herbs, grated cheese and the cauliflower. Wonderful with grilled rib eye. Second is this crazy pizza I found one day. You basically rice, then pre-cook the cauliflower (microwave or steam), mix it with grated mozz., an egg, and some spices. Form it into a crust shape and bake until golden. Top with tomato sauce, cheese, cooked veg and broil until bubbly. It is so surprisingly good. Oh and there is a third! Roast with coriander, cumin, ginger, then blend with tahini etc. per this F&W recipe: http://www.foodandwine.com/recipes/roasted-cauliflower-and-sesame-spread. Amazingly good.

Sam - These are all great ideas. SJ- I like the quick pickles too, I'll use that tomorrow since I still have about 1 pound left.

Wow! Sam -- that sounds fabulous!! We mostly roast cauliflower in the oven, cut into small florets and tossed in olive oil and curry powder. That's probably too close to what Summer of Eggplant was already doing to be a good alternative, though.

Another thought -- quick pickles?

How about a Califlower couscous? You cut the cauliflower in to florets. And process in a food processor with very light pulses..just a few at time and very lightly you don't want mush, but couscous like texture.

Saute that briefly with some stock, a bit of cumin, allspice, maybe even cinnamon or a pinch of ginger powered. (basically any middle eastern spices combo will do). Again you don't want mush just lightly cook. Add olive oil, salt and pepper.
From there you can garnish with green onions, and some other fresh veggie bits. I think sliced cheery or chopped sun dried tomatoes would work too and boost up the color.
That would go well with the lamb.
When I make it I use it as a base for lamb stew.