Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 In a medium-sized bowl, whisk together the yogurt, olive oil, coriander, paprika, turmeric, curry powder, chili powder, salt, garlic and ginger until smooth. Set aside.
2 Remove the outer leaves from each cauliflower head. Cut off the bottom stem end to create a flat base that you can stand up. Use a large, sharp knife to trim away the outer edges, then cut the remaining middle part of the head into 2–3 steaks. (Save the edges for another use).
3 Carefully rub or brush the steaks with the tandoori paste on both sides. Refrigerate for at least 30 minutes, up to overnight.
4 Build a charcoal fire for both direct and indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void. Close the grill lid and preheat to 375°F.
5 Oil the grates well. Gently place the steaks on the hottest part of the grill. Cover and cook for about 4–5 minutes on each side, taking care not to burn the cauliflower. Move to the cooler side of the grill and cover, continuing to cook for another 3–5 minutes, until crisp-tender. If you have any leftover tandoori paste, you can serve it with the hot cauliflower. Enjoy!
Cooking for 5 people


  • plain yogurt
    0.75 cup
  • olive oil
    0.25 cup
  • ground coriander
    1 tsp.
  • paprika
    1 tbsp.
  • turmeric
    1 tsp.
  • curry powder
    1 tsp.
  • chili powder
    1 tsp.
  • kosher salt
    1.5 tsp.
  • garlic, minced
    1 clove
  • ginger, grated
    1 tsp.
  • cauliflower
    2 heads
  • fresh cilantro, for garnish

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