Lean & Clean Cookbook

Grillers & Extras

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Created by Lee Dowdle

Blackstone Crispy Garlic-Parmesan Cauliflower

Blackstone Crispy Garlic-Parmesan Cauliflower

Serves 4 servings

Prep: 15 minutes • Cook: 15 minutes

Tender cauliflower florets seared on the Blackstone until deeply golden with crispy edges, then finished with fresh garlic, Parmesan, and a touch of lemon. Naturally low in carbohydrates and calories while providing fiber, vitamin C, and antioxidants, this savory side delivers plenty of satisfying flavor and texture.

Ingredients

  • 1 large head cauliflower, cut into medium florets
  • 1 1/2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon Italian seasoning
  • 1/3 cup finely grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Place the cauliflower in a microwave-safe bowl with 2 tablespoons of water, cover loosely, and microwave for 3 to 4 minutes, until slightly softened but still firm. Drain well and pat completely dry.
  2. Preheat the Blackstone griddle to medium-high heat, about 375°F to 400°F.
  3. Toss the cauliflower with olive oil, salt, black pepper, smoked paprika, and Italian seasoning. Spread across the hot griddle in a single layer, placing as many flat sides down as possible.
  4. Cook without moving for 4 to 5 minutes, then turn and cook another 3 to 4 minutes, until tender with deeply browned, crispy edges.
  5. Reduce the heat to medium, add the garlic, and toss for about 1 minute. Sprinkle the Parmesan over the cauliflower and griddle and cook another 1 to 2 minutes, until melted with crispy golden pieces.
  6. Toss the cauliflower with the crispy Parmesan, remove from the heat, and finish with fresh lemon juice and chopped parsley.

Notes & Tips

  • Dry the cauliflower thoroughly after steaming; excess moisture will prevent it from developing crispy, browned edges.
  • Do not overcrowd or constantly move the cauliflower during the initial sear. Good contact with the hot griddle creates the best crust.
  • Add the garlic near the end of cooking to prevent it from burning.
  • Allow some of the Parmesan to contact the griddle directly so it develops crispy, golden pieces that can be tossed with the cauliflower.
  • For a little heat, add crushed red pepper flakes with the garlic. A large cast-iron skillet also works well instead of the Blackstone.
Nutrition: 155 cal • 7g protein • 10g fat • 12g carbs