Cauliflower takes well to fire. The cut faces char quickly over direct heat, the stalks soften slowly in the indirect zone, and the whole thing comes together with a brightness from preserved lemon and pickled onion that cuts through the smoke. A good side dish for almost anything off the grill.
WHAT YOU'LL NEED
- Your Somerset Grill
- Tongs
- Small bowl for dressing
Ingredients
For the grill
- 1 whole cauliflower, cut into wedges
- Cooking oil
- Salt and pepper
For the dressing
- 1 preserved lemon, flesh removed, skin finely chopped
- 4 tbsp pickled red onion, roughly chopped
- 3 tbsp olive oil
To serve
- 2–3 tbsp labneh or thick Greek yoghurt
Method
Cooking
- Brush the cauliflower wedges generously with oil and season with salt. Place them cut-side down directly over the embers on the V Grill.
- Grill for 4–5 minutes until you have a deep, even char on the cut face. Turn and repeat on the other cut side.
- Raise the grill height using the Somerset height adjustment system to move the cauliflower to indirect heat. Leave to finish for a further 10–15 minutes. Test with a knife at the stalk — it should pass through with no resistance.
Serving
- Mix the chopped preserved lemon skin, pickled red onion and olive oil together in a small bowl.
- Spread a generous spoonful of labneh across the base of your serving plate. Lay the cauliflower wedges on top and spoon the dressing over. Serve straight away.
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