MAN Magazine Summer 2019

CELEBRATIONS
Photography: Alex Luck | Food stylist: Kat Mead
Cauliflower is great at taking on all
the delicious spicy, smoky flavours
from the barbecue.
SERVES 6-8
TAKES 55mins
INGREDIENTS:
1 medium cauliflower
2tbsp olive oil
2tbsp dried oregano
1tbsp smoked sea salt
½tsp black pepper
1tsp mild chilli powder
zest of 1 lemon
For the dressing
4tbsp Greek yogurt
1 jalapeño, finely
chopped
1tbsp fresh oregano leaves, finely chopped
zest and juice of 1 lemon
WHOLE BBQ
CAULIFLOWER
WITH A
SMOKY SPICE
RUB
1. Start by mixing the dressing ingredients together in a
bowl. Season to taste and pop in the fridge until needed.
2. Remove the outer leaves of the cauliflower. Trim the stalk with
a knife – you want to level it off so the cauliflower will sit flat.
3. In another small bowl, mix the oil, oregano, smoked salt,
pepper, chilli powder and lemon zest to make the rub. Then,
use your hands to rub it all over the cauliflower.
4. Put the cauliflower onto the BBQ, over indirect heat, and
put the lid on. Bake it on the BBQ for 30mins – make sure
your coals are nice and hot and try not to peep at it or the
heat will escape.
5. After 30mins, move the cauliflower over to the direct
heat and cook for another 10-20mins, turning to make sure
it’s lightly charred all over and the cauliflower has softened
but still has a good amount of crunch in the middle.
sevenstarmedia.co.uk
6. Remove and carve it into wedges for dipping and
dunking in the yoghurt sauce.
TOP TIP: To cook indoors, preheat
oven to 190°C/170°C fan/gas 5 and
roast for around 40-50mins.
MAN MAGAZINE SUMMER 2019
103