It's apparently going to be 105F in Toronto today. That is the kind of heat that makes you want to lie in a tepid bath all day, and forget about cooking.
But we've been having a lot of extremely hot and humid days lately, and we've been eating salads and cold soups and fruit. I tend to graze a bit during heat waves, eating just enough to stave off hunger pangs without feeling too full, but you end up feeling like you haven't eaten a meal in days. If you want to have a cooked meal, but don't want to turn on the stove or oven, get out your grill. With a minimum of effort both in preparation and cooking, you can sit down to a meal of grilled tofu, grilled vegetables, even grilled dessert, without breaking a sweat.
I've never cooked cauliflower on the grill before, so this cauliflower with smoked paprika looked interesting, as well as easy. The recipe calls for cooking the head of cauliflower whole. I have never had any luck cooking them whole, they always seem to turn mushy on the outside before the inside is cooked. I broke my cauliflower down into florets, but there were just two of us for dinner and we weren't going to eat an entire cauliflower anyway. Of course, you could cook the whole thing and then make some delicious salad out of it the next day with some onions, olives and capers.
I didn't use seasoned salt, just regular old table salt. If you don't have smoked paprika go ahead and use regular paprika. The flavour won't be as intense, but it will still be very good. A note on the cooking time. This says grill for 45 minutes when you cook it whole, which sounds a bit long to me. I cooked mine for twenty minutes with it broken into florets, and it was a bit over-cooked. I would do it for fifteen minutes the next time. You might want to go the faster route by putting them directly onto the grill as outlined below.
Grilled Cauliflower with Smoked Paprika1 medium-size head cauliflower
1/4 - 1/2 cup extra-virgin olive oil
2 tsp seasoned salt
2 tsps smoked paprika1. Heat the grill to medium or medium-high.2. Remove the stem and leaves from the cauliflower. Wash the head well and pat it dry with paper towels. Rub the olive oil all over the cauliflower and sprinkle it with the salt and paprika. Let the cauliflower rest for a few minutes, then wrap it fairly tightly in heavy-duty aluminum foil.3. Grill the cauliflower for about 45 minutes, or until it's as tender as you like it, testing it with a long toothpick.4. Unwrap the head, carve it and break it into florets. Serve warm.OR break the cauliflower into florets, season, and place the seasoned cauliflower directly on the grill grate for several minutes, turning occasionally until golden and browned.