grilling recipe

Grilled Cauliflower

Even though it was pouring so much rain on Memorial Day it looked like our gutters might detach from the house, Michael and I still attempted a cookout. We invited some friends over and grilled up some chicken thighs that had been marinading in BBQ sauce (not homemade this time).

Thankfully our back porch is covered. As long as the rain isn’t going side ways, we’re usually pretty dry under there. Our friends brought their almost 3 year old and their almost 3 month old baby. My friend Kat likes to cook (and she’s really good at it) and she brought over something I’ve never had before. Grilled cauliflower!

While Michael was grilling up the chicken, she washed the cauliflower, removed the stalk and leaves, rubbed olive oil all over it, seasoned it with salt and pepper and then quartered the cauliflower head. It grilled along side the chicken thighs for about the same amount of time (30 or so minutes, maybe even a little bit longer).


We snacked on homemade guacamole with tortilla chips while everything cooked and had some fresh cantaloupe on the side. Kat made a topping for the cauliflower that had roasted tomatoes, basil and beans in it. It was all delicious!

How was the cauliflower? Fantastic! It had that smokey flavor of the grill and was absolutely delicious. Michael is not a fan of cauliflower and he even enjoyed it a lot. I will definitely be recreating this on my own. I looked around for some possible recipes and came up with these:

Grilled Cauliflower with Lemon and Parmesan

Grilled Cauliflower

Grilled Cauliflower with Lemon Vinaigrette

Weekday Vegetarian: Grilled Cauliflower with Smoked Paprika

The recipe with smoked paprika sounds especially great. I also think rubbing it the cauliflower with olive oil and fresh garlic would be great, too. One downside: it does NOT keep as leftovers! I had one big piece leftover and tried it the next day: ick. Limp, soft and not good. So eat your veggies! 🙂 This recent grilling experiment has me ready to grill every vegetable. I see kebabs in my future!

Lastly, have you entered the Albion Fit Giveaway yet? There’s still time! I’ll pick a winner Sunday night and post it Monday. Good luck!

QUESTION: Have you ever tried grilled cauliflower?

Chillin’ n’ Grillin’

I love it when the weather is nice here in Portland; especially this early in the springtime. We’re so beaten down as Portlanders that we’re used to dealing with rain from November until July 5th. I think this has been one of the driest winter/springs I’ve experienced in a long time. In order to take advantage of the nice weather, Michael and I have been grilling outside.

One night after work, we went for a walk to the school near our house. There were kids playing rugby, baseball, soccer, and lacrosse. We just kind of hung out for a bit enjoying the summer-like evening before heading back to the house. We had some chicken thighs defrosted but didn’t take the time to marinade them in anything. I also was out of BBQ sauce. Bummer. I think we were both craving some zingy BBQ.



I found this recipe instead. It’s not a marinade but a glaze. It took two minutes to mix up and then I left Michael to do the manly grilling.

Honey-Glazed Grilled Chicken Thighs

Prep Time: 10 minutes

Cook Time: 45 minutes

Category: BBQ, calories, Chicken, Dinner, food, gardening, Grilling, harvesting veggies, Low Calorie Recipes, recipes, Recommendations, sunny day, Urban Farmer, Vegetable Garden

Servings: 4



  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 garlic cloves, minced or 1/4 teaspoon garlic powder
  • 4 boneless skinless chicken thighs (about 1 lb.)
  • 2 tablespoons olive or vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper


  1. Heat gas or charcoal grill. In small bowl, combine honey, soy sauce and garlic; blend well with wire whisk. Set aside. Brush chicken thighs with oil; sprinkle with salt and pepper.
  2. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
  3. Cook covered 8 to 12 minutes or until juice is clear when center of thickest part is cut (180°F), turning once and brushing with honey mixture during last 2 minutes of cooking time.

Nutrition Facts

Honey-Glazed Grilled Chicken Thighs

Serves 1 thigh

Amount Per Serving
Calories 190
% Daily Value*
Total Fat 0
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Dietary Fiber 0
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

While he did that, I harvested some kale to go with dinner. Did I tell you guys I planted kale and spinach early this year? The last two years we’ve planted starters around the last weekend of April/first of May and I found that our spinach, lettuce and kale had a very short shelf life. It either bolted or was infested in aphids. Michael suggested be plant early this year because kale and spinach supposedly do better in cooler weather. One weekend in February we planted a bunch. Of course, the next day there was a week long frost! Thankfully it didn’t kill of my little greens.


I’ve been saving the eggshells from breakfast and I crunch them up in the soil to keep the slugs away. IT WORKS! Usually the slugs eat the crap out of my plants. Not this year. Look at how nice my kale looks! (And yes, I need to do some weeding this weekend….)

How was dinner?


It was FANTASTIC. The chicken had a nice sweet, tangy flavor and some smokiness from the grill. Most of the skin burned off on the grill (too bad) but that’s alright, the chicken was not lacking in flavor. I had cooked some kale and onions in the skillet with a little coconut oil and a dash of chicken stock. I had some cottage cheese with my dinner.


You cannot go wrong with garlic and soy sauce. Ever. It’s the best pairing for any kind of protein I think! This was the perfect recipe for a quick work night meal. It didn’t take much time at all and I had everything on hand. There are a ton of marinade I want to try someday but they always take so much planning…I get excited about something and then realize I was supposed to let it marinade for 24 hours. 🙁

The evening started to get chilly so we went inside and watched Hannibal (LOVING that show) and Mad Med.

Finally, I had my first experience meeting a reader in real life. If you guys are reading, hi. 🙂 Please forgive the deer-in-headlights awkwardness. Thanks for reading. 🙂

QUESTION: Favorite glaze? Hannibal fan?