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Cauliflower is great for grilling. Its sturdy structure and ability to absorb sauce and spice make it a natural choice for a main grilled vegetarian dish. The problem is, we have recently been asking too much of cauliflower. It is now our flour, our rice, our chicken, and our steak, and its overexposure mostly leads to groans among both vegetarians and anyone who would like to introduce a second vegetable into their system.
“Whenever I do an offsite event, the cop-out dish is cauliflower for vegetarians,” says Greg Baxtrom, chef and owner of Olmsted, Patti Ann’s, and Maison Yaki in Brooklyn. “There’s, like, four courses of some poor vegetarian getting cauliflower for everything.” So for your summer grilling plans, it’s time to look for flavor where no one wants it. It’s time to grill weird, unpopular root vegetables.
Baxtrom says his favorite vegetables to grill are things like kohlrabi, turnip, and rutabaga. “They’re usually pretty cheap because nobody wants them,” he says. They work because, like cauliflower and so many other vegetables, they are all members of the brassica family. They are sturdy and can easily take on the flavors of whatever you use to season them. But they also each have distinct flavors and textures. Rutabaga is both sweet and bitter, with a somewhat creamy texture. Kohlrabi is crunchy and zesty. Turnips and parsnips are like nuttier and earthier potatoes. And of course, there’s the ever-popular sweet potato, which you should freeze before you bake and grill.
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