Prevent your screen from going dark
Makes 4 servings 1x
Time 35 to 45 minutes
1. Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
2. Trim the bottom from the cauliflower so it lies flat. Cut downward, top to bottom, in 4 equally thick slices. Stir the oil and rosemary together in a small bowl with some salt and pepper; brush both sides of the slices with the seasoned oil.
3. Put the steaks on the grill directly over the fire. Close the lid and cook until the cauliflower is tender and a bit charred in places, 10 to 15 minutes per side; a skewer or thin knife inserted at the thickest point should go in with little resistance.
4. If the slices start to brown too much, move them to a cooler part of the grill. Transfer to a platter, sprinkle with the lemon zest, then the Manchego, and serve.
– Recipe from How to Grill Everything