Why This Recipe Works

You don’t need to cook a large cut of meat to present an entrée off the grill that will impress your guests: This whole head of cauliflower, brined for optimum seasoning and caramelization and gorgeously golden from turmeric, is both dramatic and delicious. Parcooking the cauliflower in the microwave ensures that it’s tender throughout by the time the exterior is deeply charred. Creamy tahini-yogurt sauce underscores the smoky element and pistachios add crunch. Choose a cauliflower head with plenty of leaves, if you like; cauliflower leaves are edible and become delightfully crispy on the grill.

Before You Begin

This recipe was developed for our new book The Outdoor Cook. Look for a head of cauliflower with densely packed florets that feels heavy for its size. This recipe can be doubled—make one batch of brine and soak the heads in it one at a time, then microwave them one at a time.

Instructions

for the tahini-yogurt sauce

Whisk all ingredients in bowl until combined. Adjust consistency with extra water as needed and season with salt and pepper to taste. (Sauce can be refrigerated for up to 2 days.)

for the cauliflower

Trim stem of cauliflower, keeping leaves intact, so it sits flat. Dissolve salt and sugar in 2 quarts cold water in large bowl. Holding cauliflower upside down by stem, gently dunk in brine and let sit for 5 minutes. Flip and continue to submerge for 1 minute until evenly moistened (do not pat dry). Transfer cauliflower stem down to large plate and cover with inverted large bowl. Microwave until cauliflower is translucent and tender and paring knife inserted in thickest stem of florets (not into core) meets no resistance, 8 to 14 minutes.

Carefully transfer cauliflower to paper towel–lined plate and pat dry. Whisk oil, turmeric, and pepper together in small bowl, then brush cauliflower with oil mixture.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 350 to 400 degrees; if using 3-burner grill, adjust primary burner and second burner.)

Place cauliflower stem side down on cooler side of grill (6 to 8 inches from heat source for gas grill). Cover and cook until cauliflower is deeply browned and leaves are charred and crisp, 35 to 55 minutes, rotating cauliflower halfway through cooking. Using spatula and tongs, transfer cauliflower to plate.

Spread two-thirds of tahini-yogurt sauce over serving platter. Center cauliflower stem side down on sauce and sprinkle with pistachios and parsley. Cut into wedges and serve, passing remaining sauce separately.