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
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.