If grilling in the middle of winter doesn’t work for your set up, placing the cauliflower under the broiler until lightly charred will work just as well. You could also sear it in a heavy and very hot frying pan.

• 1 medium head cauliflower
• 2 Meyer lemons
• ½ bu parsley, washed and roughly chopped
• 1 small shallot, minced
• 4-6 dates, pitted and sliced into rings
• ¼ C olive oil

1. In a medium bowl combine the parsley, shallot, dates and olive oil with a hefty pinch of salt and pepper
2. Tip and tail the lemons and then cut into ¼ moons removing the seeds as you go
3. Core the cauliflower and cut into ½” slabs
4. Drizzle the cauliflower with olive oil, season with salt and pepper, and grill until dark on the outside but still crunchy in the center
5. Transfer to a serving platter keeping the slabs in a single layer or they will steam one another
6. Spoon the date mixture over the cauliflower slabs and then scatter the Meyer lemon wedges
7. Serve warm or room temperature