A delicious and very simple vegan / vegetarian BBQ recipe that adds a little variety to the traditional meaty barbecue! We LOVE this served with satay sauce and carrot salad. Or with our mint and coriander raita and a crisp salad.
Whole cauliflower, sliced into thick cuts (see note at bottom)
3 tsps of Korma, Bhuna, Goan or Tandoori Masala Blend
2 tsp of salt
1-2 tbsp oil
Coriander, for garnish
Mix together the spices, salt and 1 tbsp of the olive oil. Add more oil if you think it needs to be loosened further to cover all the slices. With your fingers rub the mixture all over both sides of the cauliflower.
Place the cauliflower on the hottest part of the BBQ and cook, turning, until it is charred in spots on both sides, about 3 minutes per side.
Then place the cauliflower in tinfoil and move to a cooler part of the BBQ. Continue to cook for a further 10-15 minutes until tender.
Note: When slicing the cauliflower, be sure to cut through it vertically so that the florets on each slice are held together by a portion of the core and/or stalk—you want large pieces of cauliflower so that they don't slip down through the grill grate.
Check out some of our other barbecue recipes here.