“Cauliflower heads carved into thick slabs are substantial enough to eat with a fork and knife, and they pick up smoky, seared flavor when grilled.” Sam Kass
- ¼ cup grapeseed or vegetable oil (plus more for the grill)
- 2 small heads cauliflower (bottoms trimmed flat)
- kosher salt
- 2 large grapefruit
- 1 tablespoon white blasamic veinegar or white wine vinegar
- 1 bunch (6‑oz) watercress or arugula (thick stems trimmed)
- ½ cup toasted pecans (crumbled if large)
Preheat a gas or charcoal grill to high heat. Pour a little oil on a rag, grab the rag with tongs, and rub the oil onto the grill grates to prevent sticking.
One by one, stand each cauliflower head, florets up, on a cutting board and cut the cauliflower into thirds, making sure each piece includes some of the stem so the pieces hold together. Rub the pieces on both sides with 2 tablespoons of the oil and season generously with salt.
Grill over direct heat, flipping once, until crisp-tender and charred on both sides, 6 to 8 minutes per side. Transfer to a serving platter.
Meanwhile, trim the tops and bottoms of the grapefruit with a sharp knife. Working from top to bottom and following the curve of the fruit, carve off the peel and pith to expose the flesh. Working over a bowl, cut each grapefruit segment from the membrane and drop it in the bowl. When you’re done, squeeze any juice from the membranes into the bowl, then discard the membranes. Pour the juices into a smaller bowl, whisk together with the remaining 2 tablespoons oil, and season with salt to taste to make the dressing.
In a big bowl, gently toss the watercress with some of the grapefruit dressing. Drizzle the rest of the dressing onto the cauliflower steaks, sprinkle with pecans, then top with the grapefruit segments and watercress.