Total Carbohydrate 12g
Dietary Fiber 5g
Grilling is one of the best ways I know of to cook cauliflower. It's also one of the easiest. The only part of the job that's even remotely tricky is breaking down the cauliflower.
I like to trim off the remove and stem as many of the leaves as possible, and then go around the bottom using the point of my knife to remove whole florets from the stalk. Any huge florets can be halved or even quartered so that they are about bite-sized.
It's best if you slice down the center of the stem of the floret and then gently break it apart rather than slicing all the way through. Smaller florets can be left intact.
Chili powder adds a bit of a kick (but be careful not to confuse chili powder with cayenne pepper, which is much hotter), or you could substitute smoked paprika.