My trip to the University District Farmers’ Market also yielded a beautiful baby cauliflower. Over the last few years more of these little delicate heads have been showing up in the markets and I love it. I nearly always end up wasting part of the larger, more normal size heads. Even though cauliflower will hold for quite some time a big head is just too much for me, in most cases.
When the photo below was taken I’d been planning to do a cauliflower gratin (hence the casserole in the photo). But when dinner time came around I decided to grill it along side some lamb steaks. I drizzled the half-heads (as seen below) with olive oil and placed them directly on the grill over a medium-high heat. It took about 12 minutes to get to a lightly-charred, tender state, a little longer than the lamb steaks.
Once grilled melted butter and a little squeeze of lemon juice was all it needed.