MAN Magazine Summer 2019

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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.

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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

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