The tiny bits of red bell pepper add a nice sweet crunch to these grilled cauliflower wedges with a feta cheese and olive oil drizzle. Keeping the core of the cauliflower intact helps the wedges stay sturdy while grilling.

Karen Rankin
EatingWell.com, June 2021

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Credit: Caitlin Bensel

Recipe Summary test

active:
20 mins
total:
35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high (400-450°F). Remove outer leaves and any woody stem from bottom of cauliflower head. Cut the cauliflower head into quarters through the stem and core; cut each quarter in half again, carefully including enough of the core to hold the wedge together. Brush the wedges with 1 tablespoon oil. Oil the grill grates; grill cauliflower, covered, until lightly charred and tender-crisp, about 6 minutes per side. Transfer to a platter and tent with foil. (The cauliflower will soften further as it stands under the foil.)

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  • Stir feta, bell pepper, parsley, capers, salt, the remaining 1/3 cup olive oil and crushed red pepper (if using) together in a small bowl. Spoon over the cauliflower wedges and serve hot or at room temperature.

Nutrition Facts

148 calories; fat 13g; cholesterol 8mg; sodium 314mg; carbohydrates 6g; dietary fiber 2g; protein 4g; sugars 3g; niacin equivalents 1mg; saturated fat 3g; vitamin a iu 291IU; potassium 337mg.
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