Remove any outer leaves from cauliflower and trim off any soft or brown spots. Make sure to leave the core of the cauliflower intact.
Season the underside of the cauliflower with salt, being mindful to sprinkle some salt up inside the florets. Place the cauliflower on a BBQ safe pan and rub all over with 1C of the sauce to marinate. Refrigerate and marinate for at least an hour and up to overnight
Preheat your grill to 450⁰F, season the topside of the cauliflower with salt.
Turn off one side of BBQ (or push coals to one side if using) to create a spot for indirect heat grilling. Place the pan of cauliflower on the side of the grill you have turned off.
Close the lid and allow the temperature to come back up to 350⁰F-400⁰F and maintain this temperature by venting the grill every 5 minutes or so or propping a pair of BBQ tongs under the lid so it wont close tightly.
After the first 20 minutes, open the lid completely and glaze the cauliflower by brushing about ½ cup of the remaining sauce. Close the lid once more and vent. Repeat basting with remaining sauce after another 10 minutes.
The cauliflower is ready when a knife pierces easily and the sauce has gotten a nice, burnished caramelization.
You can substitute Crosby’s Fancy Molasses for our Blackstrap or Cooking Molasses.