Cauliflower is an excellent vegetable for stir-grilling. The original recipe (page 217 in Barbecue with Benefits) was seasoned with only salt and pepper. Since my wife and I love curry I thought I would spice it up.
1 head cauliflower, cut into flowers
2/3 cup low fat chicken stock
1/3 cup water
Olive oil for drizzling
Creole Seasoned Salt (2/1/2018 BLOG post)
1 teaspoon dana jiru (7/5/2018 BLOG post)
1/2 teaspoon Madras curry powder
Place the cauliflower in a microwave-safe container, add the water and stock, and loosely cover. Microwave on full power for 4 minutes. Toss the cauliflower, return to the microwave and heat covered (full power) for an additional 3 minutes. Drain the cauliflower, discarding the liquid.
Place a grill wok on a cookie sheet or pizza pan, add the cauliflower to the wok, drizzle with oil, and season with the remaining ingredients. Toss with a spatula to coat the cauliflower pieces.
Prepare the grill for direct cooking over a hot fire. Place the grill wok directly over the fire and cook for 12 to 16 minutes lid closed, tossing with a spatula every 4 minutes.