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Grilled Whole Cauliflower with Miso Mayo

Grilled Whole Cauliflower with Miso Mayo

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This grilled whole cauliflower with miso mayo is a show-stopping vegetarian dish that brings deep, savoury flavours to the barbecue. By steaming the cauliflower before grilling, you ensure a tender interior while the buttery hot sauce glaze creates a beautiful, charred crust on the outside. The combination of spicy buffalo-style heat and the salty, fermented depth of the white miso mayo makes for a truly sophisticated flavour profile that appeals to vegetarians and meat-eaters alike.

Perfect as a centrepiece for a summer lunch or a hearty side dish at a family cookout, this recipe transforms the humble cauliflower into something quite special. Served on a bed of creamy dressing and topped with fresh spring onions, it offers a wonderful contrast of temperatures and textures. It is a healthy, low-carbohydrate alternative to traditional barbecue fare that does not compromise on satisfaction or style.

Ingredients for Grilled Whole Cauliflower with Miso Mayo

1 large head of cauliflower, leaves removed, stem trimmed
1/2 teskedar (eller mer) kosher salt
4 matskedar osaltat smör
60ml vinegar-based hot sauce (such as Frank’s)
1 tablespoon ketchup
1 matsked sojasås
120 ml majonnäs
2 matskedar vit miso
1 matsked färsk citronsaft
1/2 teskedar nymalen svartpeppar
2 salladslökar, tunt skivade

How to make Grilled Whole Cauliflower with Miso Mayo

Prepare a grill for medium-high heat. Sprinkle cauliflower all over with salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic a few times with a knife to vent, and microwave on high until a paring knife easily slides into stem, about 5 minutes. Let cool slightly. (Alternatively, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add cauliflower, cover, and steam until a sharp paring knife easily slides into stem, about 5 minutes. Transfer to a plate and let cool slightly.)

Heat butter, hot sauce, ketchup, and soy sauce in a small saucepan on grill, stirring occasionally, until butter is melted, about 2 minutes. Brush cauliflower all over with sauce and grill, covered, 10 minutes. Turn cauliflower over, brush with sauce, and grill, covered, 10 minutes. Continue to grill, brushing and turning every 10 minutes and reheating sauce as needed, until cauliflower is lightly charred on all sides and fork-tender, 25–30 minutes. The sauce should be used up by now, but if not, brush any remaining sauce over. Transfer cauliflower to a plate and let cool slightly.

Whisk mayonnaise, miso, lemon juice, and pepper in a medium bowl until smooth. Spread on a plate. Set cauliflower on top and scatter spring onions over.

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