I've had the same experience with grilled cauliflower from a restaurant. It was the main ingredient of the dish--like a cauliflower steak. It, too, was undercooked and raw in the middle. That's how I like my beef steaks but not my cauliflower steaks. I almost sent it back but didn't bother.

I liked the concept, though, and am glad to read you had more success at home. Will definitely try this when weather warms up to use our grill.

I've had similar problems with that method as well. I also prefer oven roasted slices. A few years ago got DH interested in broccoli and cauliflower roasted. But now it is so crazy expensive here. 8-9$ a head. And not by the pound. I prefer a small head, half the size of most in the bin. 9 bucks for a softball size, no thanks. We swing towards the Brussel sprouts and like them better anyway. For the price.

That sounds delicious and inspires me to make some cauliflower this weekend.

A noodle place I like has a dish of deep fried cauliflower that can be very good, although their execution varies.

I sometimes make mashed cauliflower with cream and cheese, as a low carb sub for mashed potatoes.

Cauliflower soup is also tasty.

Sleevendog- $9 for a cauliflower??? Are they hand sown and weeded by royalty? I thought our cauliflowers were expensive when they got to $6.

Cauliflowers are very cheap here. A big one for about 1E. I love roasted steaks served with a sauce made with mustard, chopped gerkhins, capers, olive oil, lemon juice and lots and lots of chopped fresh herbs.

I tossed the smaller pieces into the oven as well. Since it was a “salad” I figured it didn’t have to be all one “steak”.

$9 for a small cauliflower?????? OMG! We pay maybe $1-2 here in sunny Ca!

The restaurants around here seem to serve all cooked vegetables nearly raw and quite hard. They also don't tend to season them either. Lazy, poorly trained cooks IMHO. They seem to be able to cook potatoes till they are tender, but not much else.

I love cauliflower but at the store today it was $6, so I left it for someone else.

I love to make that old low carb standby, loaded cauliflower casserole. I use the frozen cauliflower rice because I like the rice texture and I only have a tiny 3 cup food processor,so its easier than ricing a head of fresh cauliflower.

For a fast, simple side:

cauliflower florets and pieces pan cooked/“fried” in 2 T EVOO and garlic powder, some salt and pepper. Medium heat and about 1/2 way through (after 4-5 mins) cover for a minute or to so that it steam cook to almost tender. Then uncover and continue pan frying. You can add a tsp of nice butter at the end (I don’t).

I've always liked cauliflower with chickpeas and olives: Separate the cauliflower into florets, put in a pan with about the same amount of cooked or canned chickpeas, drizzle with olive oil, add sliced olives and some red pepper, maybe a little salt. Bake at 450º till the cauliflower starts to brown and get a little crispy. Stir after ten minutes or so in the oven.

One of our very favourite ways to have cauliflower is to separate it into florets, then make a thickish batter of flour, water, a little cayenne and a lot of grated cheese, then dip the florets in individually and fry them in oil. Yum!

writersblock, that sounds good!

I was looking at the April/May issue of Fine Cooking recently. There's a section on cauliflower.

https://www.finecooking.com/article/cauliflower-power

This is a great cauliflower recipe. I have made it a few times for company and guests rave about it.

Roasted cauliflower with Feta Almonds and Olives

It's not quite grilling season, but I think I'll try doing some steaks in the air fryer!