It’s not time to pack away the BBQ just yet – enjoy this flavourful recipe from BBQ Everything by Northern Irish cook Jim Moore.
Fire-grilled veggie feasting at its finest. When you’re feeding a crowd and want to bring something bold and meat-free to the barbecue, these cauliflower steaks deliver in spades. Inspired by the punchy flavours of Indian tandoori cooking, but cooked over open flame, they’re smoky, spicy and beautifully charred on the outside while staying tender in the middle.
SERVES 4
Prep Time:
20 minutes, plus one hour or overnight marinating
Cook Time:
20–25 minutes
Ingredients:
2 large cauliflowers, leaves removed
200ml (7fl oz) natural yoghurt or dairy-free alternative
1 tbsp lemon juice
3 garlic cloves, finely grated
2.5cm (1in) piece of fresh ginger, finely grated
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground turmeric
1½ tsp garam masala
1 tsp ground coriander
½ tsp cayenne pepper
Sea salt and freshly ground black pepper
Olive oil, for brushing
FOR THE MINT DRIZZLE
Large handful of fresh mint leaves
Small bunch of fresh coriander
1 green chilli, deseeded
Juice of a lime
2 tbsp yoghurt
FOR THE PICKLED ONIONS
1 red onion, thinly sliced
3 tbsp white wine vinegar
1 tsp sugar
TO SERVE
Warm naan or flatbreads
Fresh coriander
Extra lime wedges
Prep
Slice each cauliflower from top to bottom into 2–3 thick steaks (about 3cm/1¼in thick), keeping the core intact where possible to hold them together. Save any florets that fall off for grilling too.
For the marinade, whisk together the yoghurt, lemon juice, garlic, ginger and all the spices in a large bowl. Season well with salt and pepper. Brush or spoon the marinade generously over both sides of each cauliflower steak. Place on a tray, cover, and marinate in the fridge for at least 1 hour (or up to overnight).
In a food processor or blender, combine all the mint drizzle
ingredients and blitz until smooth.
Adjust the flavour with lime juice and salt to taste.
Combine the sliced onion with vinegar, sugar and a pinch of salt in a bowl. Leave to sit and pickle while you finish the rest of the dish – 10–15 minutes is plenty.
Set your grill up for medium-high direct heat (180–230°C/350–450°F). Oil the grates well to prevent sticking.
Grill
Place the steaks directly over the heat. Grill for five–six minutes on each side until deeply charred and fork-tender. Brush with a little oil as they cook and move to indirect heat if they start to catch too quickly.
Serve Lay the grilled cauliflower steaks on a platter. Spoon over the mint drizzle, scatter with the pickled onions, and serve with warm naan on the side. Finish with fresh coriander and extra lime wedges for squeezing.
