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Cauliflower is on the move. It’s made its way to pizza crust, for crying out loud. We like applications of this trendy veggie that include bacon, as this one does. Thanks to our friends at for getting us dreaming about it.
  • 2 large heads of cauliflower
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups shredded cheddar
  • Ranch dressing, for drizzling
  • 8 slices cooked bacon, crumbled
  • 2 tablespoons finely chopped chives
  • Remove and discard leaves from each cauliflower head. Trim stem so cauliflower can lie flat on a cutting board. Leave the core intact!
  • Cut cauliflower into ¾-inch steaks. Reserve loose florets to cook with steaks. In a small bowl, whisk olive oil, garlic powder, and paprika. Season mixture with salt and pepper.
  • Heat FIREDISC® to medium. Brush one side of each steak with the olive oil mixture. Place the brushed side down on the grill.
  • Brush top sides with olive oil mixture. Cook until tender and both sides are charred in spots, about 8 minutes per side. Top each cauliflower with cheese. Cook until melted.
  • Toss florets in olive oil mixture. Grill, turning, until charred and tender, about 6 minutes.
  • Drizzle cauliflower with ranch dressing. Sprinkle cooked bacon and chives on top.