Grilled Cauliflower

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

PREP TIME: 5 MINS
COOK TIME: 20 MINS
SERVICES: 2 AS A SIDE

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 yogurt

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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