Grilled Cauliflower Wedges

I placed second overall at the Arizona Fall Smoke Classic. Second in brisket (97 points — two points behind the winner, a team from Tucson whose brisket was genuinely extraordinary). First in ribs. The rib win is my best rib showing ever — the ancho-cocoa rub scored a 99, and the judges wrote: "Innovative, complex, perfectly executed. The best ribs at this event and possibly the best we have judged this season."

Second overall. Not first. The competitive part of me — the part that set the alarm for midnight and smoked for fourteen hours and obsessed over bark formation — is disappointed. But the rational part of me — the part that remembers the 2019 Smoke Showdown where I placed third in semi-pro and called it a breakthrough — knows that second overall with a first-place rib win is a result that builds a resume. The restaurant does not need a grand champion. The restaurant needs a pitmaster who is consistently in the top tier. I am in the top tier.

The TV crew captured everything: the midnight fire, the dawn wrap, Sofia at sunrise with her notebook, Roberto arriving in his lawn chair, the turn-in box presentation, the results. Angela interviewed me after the awards and asked, "You placed second. How does that feel?" I said, "It feels like I need to cook more brisket." She laughed. The camera kept rolling. I was not joking.

Roberto's review of the competition: "The ribs were the best you have ever made. The brisket was the second-best you have ever made. The difference is patience. You pulled twenty minutes early." He was watching from behind the barrier. He saw me pull the brisket at 12:45 instead of waiting until 1:00. Twenty minutes. The same mistake I have been making since my first competition in 2016 — rushing the flat, not trusting the fire to finish what it started. Roberto sees everything. Roberto says nothing until after. And then he says the one thing that matters.

Sofia's notebook entry for the competition: "Daddy got second but his ribs were first. The judges said they were the best ribs. I think the brisket was good too but Abuelo said he pulled too early. I agree with Abuelo." She is seven. She agrees with Roberto. The alliance between grandfather and granddaughter is stronger than any alliance I can form. I am outnumbered at my own grill.

After fourteen hours of smoke, a first-place rib win, and Roberto’s single devastating observation about a twenty-minute mistake, the last thing I want to do is babysit a brisket. What I want is fire that I can walk away from — a quick, honest char that lets the smoke do its work without the obsession. These grilled cauliflower wedges are what I make the weekend after a competition: bold spice, open flame, and something Sofia will actually eat without negotiating. The ancho in the rub is a nod to the rib seasoning that scored a 99. Consider it a victory lap at a much lower temperature.

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4

Ingredients

1 large head cauliflower, leaves trimmed
3 tablespoons olive oil
1 teaspoon ancho chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
2 tablespoons fresh cilantro, chopped (for garnish)
1 lime, cut into wedges

Instructions

Preheat the grill. Heat a gas or charcoal grill to medium-high heat, around 400°F. Clean and oil the grates well to prevent sticking.
Cut the cauliflower. Slice the cauliflower head through the core into 4 even wedges, keeping the core intact so each wedge holds together on the grill.
Season. In a small bowl, whisk together olive oil, ancho chili powder, smoked paprika, garlic powder, salt, pepper, and cumin. Brush the mixture generously over all cut surfaces of each cauliflower wedge.
Grill the first side. Place wedges flat-side down on the grill. Close the lid and cook for 8–10 minutes without moving, until deep char marks form and the cauliflower begins to soften.
Flip and finish. Carefully flip each wedge to the other flat side. Cover and grill an additional 8–10 minutes, until the cauliflower is tender through the core and charred on both faces. Do not rush this step — trust the fire to finish what it started.
Rest and garnish. Transfer wedges to a serving platter. Let them rest 2 minutes, then scatter fresh cilantro over the top and serve with lime wedges for squeezing.

Nutrition (per serving)

Grilled Cauliflower Wedges — A Pitmaster’s Backyard Wind-Down After the Competition