Grilled or broiled Cauliflower with Parmesan Cheese Sauce is a scrumptious, easy and impressive side dish!
We recently returned from a super fun month on the road camping in our airstream trailer. So, lately I’ve been inspired to post recipes that I’ve created over the years while camping, where most of what I cook is outside on our portable gas grill. This Cauliflower with Parmesan Cheese Sauce is one of our favorite camping recipes. Simply slice a large head of cauliflower into 3/4-inch thick slabs (slicing instructions provided in the Tip below), brush with oil and grill – and top with a delicious sour cream, mayo, Parmesan cheese and lemon sauce during the last few minutes of cooking. YUM! The grilling caramelizes the cauliflower, bringing out its sweetness. The sauce adds a tangy contrasting flavor – and the two blend together into super deliciousness!
If you don’t have a grill – or don’t like grilling – this Cauliflower with Parmesan Cheese Sauce is equally delicious broiled (see Variation below).
Cauliflower with Parmesan Cheese Sauce
Grilled or broiled Cauliflower with Parmesan Cheese Sauce is a scrumptious, easy and impressive side dish!
- Yield: 3 to 4 servings
- Category: Side dish, gluten free, camping, easy entertaining
Ingredients
3 tablespoons sour cream
3 tablespoons mayonnaise
1 heaping teaspoon Dijon mustard
3 tablespoons freshly grated Parmesan cheese
Fresh lemon juice, to taste
1 head cauliflower
2 to 3 tablespoons extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
Chopped Italian parsley, for garnish
Instructions
- Preheat the grill to medium heat.
- In a small mixing bowl, whisk together the sour cream, mayonnaise, mustard, cheese and lemon juice to taste.
- Slice the cauliflower head into 1/2 to 3/4-inch thick slices (see Tip below). Brush one side of cauliflower with olive oil. Place on a grill pan, oiled side down, cover and grill about 5 to 7 minutes or until starting to brown.
- Turn slices over and brush top with oil, then top with Parmesan sauce. Cover and grill for an additional 5 to 6 minutes or until the cauliflower is crisp-tender. Season to taste with salt and pepper and serve immediately, garnishing with chopped parsley.
Notes
Broiled variation: Preheat broiler with rack 5 to 6 inches from heating element. Spray a large rimmed baking sheet with nonstick cooking spray (for easy clean up, line pan with aluminum foil). Place cauliflower slices on sheet in a single layer and brush top with olive oil. Broil for 10 minutes or until starting to brown. Turn over, brush with oil and broil an additional 5 minutes. Spread Parmesan sauce over the top and continue broiling 5 minutes or until sauce is bubbly and starting to brown. Season to taste with salt and fresh ground pepper and serve immediately.
Tip on slicing cauliflower: Remove the outer leaves from the cauliflower and cut the stem so that it is flat and flush with the base of the crown. Place the cauliflower, the flat (stem) side down, on a work surface. Cut down through the head, cutting 1/2 to 3/4-inch thick slices. Don’t worry if some of the slices break apart into two or three pieces; just grill the larger partial ones along with the full slices, saving the smaller bits for another use (like our Curried Cauliflower Soup).
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