1 head cauliflower
2 tablespoons olive oil
1 to 1 1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Clean the cauliflower. Slice thru the whole head at 1/4 inch intervals. Break or cut into smaller pieces. Pour half the oil in a 8x12 inch disposable aluminum pan. Add the cauliflower and top with the remaining oil. Sprinkle the curry, salt and pepper on the cauliflower and toss. Place pan on a medium hot grill and close the lid. Cook for 6 or 7 minutes and then toss again. Cook another 5 minutes with the lid down. With tongs, place some of the largest pieces directly on the grill for 1 minute and turn to cook another minute. This will add some char to the dish. Return the charred pieces to the pan and serve hot.
Hints: If you have a larger head of cauliflower, use more curry powder (salt and pepper too). If the head is smaller, use less. Char the large pieces, the ones that won't fall thru the grill grate, then add back and mix into the rest of the cauliflower to spread the charred flavor.
Grilling is one of my favorite things associated with Summer. Doing a whole dinner quickly on the grill is a great way to maximize flavor gained and minimize time expended.