To make grilled cauliflower with a tender interior and a flavorful, nicely browned exterior, we first microwaved it until it was cooked through and then briefly grilled it to pick up color and flavor. To ensure that the cauliflower held up on the grill without falling through the grate and to provide sufficient surface area for browning, we cut the head into wedges. Dunking the cauliflower in a salt and sugar solution before microwaving seasoned it all over, even in the nooks and crannies.
Look for cauliflower with densely packed florets that feels heavy for its size. Using tongs or a thin metal spatula to gently flip the wedges helps keep them intact.
