November 18, 2020
Recipe: Grilled Paprika Cauliflower and Rosemary Herbed Butternut Squash
Spark Grills x @probablythis
For the Paprika Cauliflower:
- 1 head cauliflower
- ⅓ cup olive oil
- 1 tablespoon salt
- 1 tablespoon black pepper
- ½ tablespoon paprika
- 2 teaspoons red pepper flakes
- 2 teaspoons garlic powder
For the Rosemary Herbed Butternut Squash:
- 1 medium butternut squash, sliced into 1/3” thick medallions
- ½ cup olive oil
- 2 tablespoons salt
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon cinnamon
Step 1: Fire up the grill
Using the Everyday Briq and the heat spreader installed, preheat the Spark to 550°F.
Step 2: Prep the cauliflower
Drizzle olive oil over whole head of cauliflower, making sure to coat as much of the surface and inner florets as possible. Sprinkle salt, black pepper, paprika, red pepper flakes, and garlic powder to coat entire outside of the head of cauliflower, and use your hands to evenly rub in the spices.
Step 3: Prep the squash
Combine salt, rosemary, garlic powder, and cinnamon in a small bowl and set aside. Coat medallions evenly with olive oil on both sides. Rub this spice blend on either side of each medallion.
Step 3: Get grilling
Place the whole head of cauliflower on the grill, close lid, and roast for 15 minutes until golden brown with light charring. Add the squash medallions. Cook the squash for 7-10 minutes on each side. Remove both from heat. Serve the Grilled Cauliflower with a feta cheese spread, homemade ranch dressing, or other desired dipping sauce.
If grilling dishes separately, the cauliflower will cook for a total of 35 minutes, and the squash will cook for 7-10 minutes on each side.