"sf" > wrote in message
...
> On Sun, 15 Sep 2013 17:21:51 -0400, Cheryl >
> wrote:
>
>> On 9/13/2013 4:35 AM, Ophelia wrote:
>> >
>>
>> >> Good timing. I just bought a head today. I look forward to reading
>> >> this thread. My usual way is to roast flowerettes with some garlic,
>> >> salt and olive oil.
>> >
>> > Well we have a lot of choices after the posts on cauli
>> >
>> I have some on the grill right now in a foil packet with olive oil and
>> salt. My grill isn't working very well these days. I blame myself. I
>> have to figure out if some of the holes are plugged (gas grill). I have
>> another packet of taters, and am getting ready to put a t-bone on
>> assuming it gets hot enough.
>
> Isn't doing it on the grill in a foil packet just like steaming it?
> If I was doing it on a gas grill, I'd cut the cauliflower into steak
> sized slices, oil, season and grill on the grid. If you're worried
> about turning it, put it into a hamburger basket and flip it that way.
> That's how I used to do fish. This example is way fancier than what I
> have, but mine are decades old too.
> http://www.bbqfans.com/product_image...36893_zoom.jpg

DUHHHHHHHHHHH I am still not getting my head around 'grilling'!!! I need to
remember the heat comes from underneath NOT over the top!!

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