Making Dinner Fun Again | Southwestern Michigan Tourist Council

Making Dinner Fun Again


Mealtime lately has lost its spark. Whether it’s the struggle of coming up with new ideas or just being uninspired, falling back into the default 5 meals day in and day out, has left our plates just a little less joyful.

Fortunately a trip to the farmers market or local U-pick may be all that’s needed to jog your noggin into gear. Our latest trip yielded this magnificent purple cauliflower. I named it Beatrice. Beatrice wasn’t only beautiful on the outside, every floret was a piece of art. So we set those pieces atop fire and gobbled them up with a homemade cilantro lime dressing!

Here’s how:

Grilled Cauliflower

  • Cut Cauliflower into 3/4 inch steaks. One head should yield at least 2 steaks. There will be florets on either side that fall off. Save for later or grill as well and crumble on top of steaks to finish off the dish.
  • Lightly oil each side of steak.
  • Grill each side for 8-10 minutes.

Cilantro Lime Dressing
1 bunch of cilantro
1 jalapeño
3 cloves of garlic
3 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper
1/2 cup greek yogurt
6 tbsp olive oil

  • Remove the stem and seeds of the jalapeño. For the heavy hitters in the crowd, leave the seeds in.
  • Place ingredients into a blender and pulse until everyone has become friends.
  • For a little extra oomf: grill the cloves of garlic before blending.
  • Pour desired amount over cauliflower steaks and devour!

We paired the grilled cauliflower with grilled shishito peppers, grilled romaine lettuce and a tomato cucumber salad. Any dressing you haven’t shoveled into your gullet while sitting in a dark corner, you can refrigerate up to 5 days.

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