| COOK THIS NOW  A whole grilled cauliflower is impressive, but it’s far easier to cook and serve the vegetable when it’s cut into wedges. Here, Epi contributor Hetty McKinnon takes cauliflower to the grill, where it becomes sweet, nutty, and smoky as the outside chars. Served with an earthy Lebanese-style tarator and some bread for dipping, it’s a simple, delicious meal fit for the summer. What We're Talking About
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