Grilled cauliflower paillards with orange-olive pistou

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KANSAS CITY, Mo. -- Authors Karen Adler and Judith Fertig have a new book out called "Simple, Sophisticated French Recipes for Your Grill".  The new cookbook is all about reinventing bistro food, and updating them with a barbecue twist on the grill.


1/4 cup (50 ml) extra-virgin olive oil
Juice of 1 lemon
2 oranges (14 ounces/435 g), peeled, segmented and coarsely chopped
1/2 cup (90 g) green olives (such as Manzanilla or Picholine), pitted and coarsely chopped
1/4 cup (40 g) golden raisins
2 garlic cloves, finely chopped
2 tablespoons coarsely chopped Italian flat-leaf parsley
Kosher or sea salt and freshly ground black pepper
1 large head (21/2 pounds/1.25 kg) cauliflower, part of core and green leaves removed
Olive oil
Kosher or sea salt


  • Prepare an indirect medium-hot fire in your grill.
  • For the Orange-Olive Pistou, stir the olive oil, lemon juice, orange segments, olives, raisins, garlic and parsley together in a bowl. Season with salt and pepper and set aside.
  • Cut the cauliflower from top to bottom into 1-inch-thick (2.5 cm) slices and place on a baking sheet. Brush the cauliflower with olive oil and salt to taste. Place the cauliflower slices over the hot fire and grill for 2 minutes per side to get good grill marks, and then move to the indirect or no-heat side of the grill. Close the lid and grill-roast for another 10 minutes, until the cauliflower slices still hold together but are tender when pierced with a fork.
  • To serve, shingle or overlap the cauliflower slices on a platter and spoon the Orange-Olive Pistou down the center.
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