Barbecued Cauliflower is not normally thought of, but give it a try as it is absolutely delicious. Brining it ensures it is seasoned all the way through.
The spice mix does not have too much heat in it, so up the chilli flakes if
you prefer. Using the cauliflower leaves in the slaw also minimises waste.
For the cauliflower brine
7g table salt
2 bay leaves
1 teaspoon coriander seeds
1 large cauliflower, leaves removed
and reserved for the slaw
For the spice mix
25g non-dairy butter
1 tablespoon soft brown sugar
½ teaspoon table salt
1 teaspoon cumin seeds, toasted
1 teaspoon yellow mustard seeds
½ teaspoon chilli flakes
1 teaspoon coriander seeds
½ teaspoon mustard powder
1 teaspoon smoked paprika
For the tzatziki
½ cucumber, grated
½ teaspoon cumin seeds, toasted
125g coconut yogurt
¼ bunch of mint, leaves chopped
¼ bunch of tarragon, leaves chopped
sea salt and freshly milled black pepper
For the summer slaw
¼ red cabbage, finely sliced
1 nectarine, halved, stoned and julienned
100g sugar snap peas, finely sliced
100g rocket, finely chopped
2 tablespoons sesame seeds, toasted
¼ bunch of coriander, leaves finely chopped
50ml Sesame Vinaigrette (see page 186)
First make the cauliflower brine. Bring 100ml of water to the boil with the
salt, bay leaves and coriander seeds. When the salt has dissolved, add
900ml of cold water and submerge the cauliflower in it for 2 hours.
Preheat a barbecue or griddle pan until hot. Combine all the spice mix
ingredients, then remove the cauliflower from the brine, pat dry, and brush
all over with half the spiced butter.
Place on the hot barbecue or griddle pan. Cook all over until a deep golden, then brush with the remaining spiced butter and wrap in foil and put back on the barbecue or pan. Cook in the foil for 20–25 minutes until a skewer inserted into the centre meets no resistance. Remove the cauliflower from the foil and place back on the barbecue, drizzling the cooking juices from the foil over the top.
For the tzatziki, mix all the ingredients together and season to taste.
for the summer slaw, mix all the ingredients together, including the sliced
cauliflower leaves, then season well and dress with the vinaigrette.
Slice the spiced cauliflower and serve drizzled with the tzatziki and the slaw
on the side.
Cook more from this book
Seeded Granola and Chai-spiced Poached Plums
Peanut Butter Pudding, Peanut Caramel, Dark Chocolate Sorbet
Read the review
Buy the book
Planted: A chef’s show-stopping vegan recipes
£25, Kyle Books
Recipes taken from Planted by Chantelle Nicholson. Published by Kyle Books. Photography by Nassima Rothacker
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